Toss with olive oil and generously season with salt and 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.
Place brussels sprouts in a serving bowl and toss with balsamic reduction.
If you want your reduction a little sweeter add a tablespoon of honey when it is cooking.