Preheat your oven to 400 degrees.  Line one or two half sheet pans with aluminum foil (Hello, easy clean up!!).  Set these pans aside or place them in the oven to preheat them.  I recommend this step because it will help your brussels get a leg up on browning…and crisping! 

While the oven and pans are preheating, cut the brussel sprout in half lengthwise and trim off the tough ends.  If some of the leaves fall away, do not discard them.  Spread out the sprouts and fallen leaves on the pans and drizzle them with olive oil.  Sprinkle them with salt and pepper, to taste.  Salting at this step helps give the sprouts flavor.  Also spreading them out and giving them room to breathe allows the veggies to brown and not steam.  That’s why I suggest two pans instead of just one.  If one does the job, then only use one pan.  No big deal!  Place the sprouts in the oven somewhere in the top to middle area.  Roast for 30 – 40 minutes*, flipping them halfway through. 

While the brussel sprouts are roasting, add the balsamic vinegar to a small saucepan.  Bring the vinegar to a boil and reduce the heat to medium.  You want to boil and stir the mixture until it reduces by half.  This process turns the thin vinegar into a thick sweet syrup.  It’s the easiest thing you can do to provide a punch of sweet and sour to the savory brussel sprouts. 

When the brussel sprouts are completely roasted and crispy, remove them from the oven.  I add a spoonful of balsamic glaze at a time and coat the sprouts.  You don’t want to drench them because that will destroy all your hard work!  When I made these I only added about a tablespoon’s worth of the glaze to the sprouts and served the rest of the sauce on the side. 

These were deliciously sticky, sweet, sour and savory jewels of absolute perfection.  Enjoy!!