Toss with olive oil and generously season with salt and pepper.
2 tablespoons Olive Oil, Kosher Salt, Pepper
Place on sheet pan and roast for 30-40 minutes or until golden brown and crispy turning once halfway through.
While the sprouts are roasting, put ⅓ cup balsamic vinegar in a small sauce pan and heat over medium heat until boiling. Reduce heat to a simmer until reduced to about half and it coats a spoon. About 15 minutes.
⅓ cup Balsamic Vinegar or Balsamic Glaze
Place brussels sprouts in a serving bowl and toss with balsamic reduction.
Serve.
Notes
Brussels Sprouts - Try to pick sprouts that are similar in size, if possible. They will cook at the same rate and be done at the same time.
Pro Tip: Don't skimp on the salt. I salt them when I toss them with oil and again when they come out of the oven. They "almost" taste just like french fries!
Place sliced brussels cut side down on the pan for extra crispiness.
Balsamic reduction - Don't be scared! It's easy to make and can be used on any roasted vegetable or even a Caprese salad!
If you want your reduction a little sweeter add a tablespoon of honey when it is cooking.
If you don't have time to make the balsamic reduction buy a bottle of balsamic glaze at the store!