Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: Trim the woody ends off the Brussels sprouts and remove any loose or yellowed outer leaves. Cut smaller sprouts in half lengthwise; quarter larger sprouts for even cooking.
Step 3: Wash the trimmed and cut Brussels sprouts thoroughly. This step is crucial: pat them as dry as possible with a clean kitchen towel or paper towels. Excess moisture leads to steaming, not crisping.
Step 4: In a large bowl, combine the dried Brussels sprouts with the olive oil, garlic powder, salt, and black pepper. Toss well to ensure all sprouts are evenly coated.
Step 5: Spread the seasoned sprouts in a single layer on the prepared baking sheet. Ensure they are cut-side down if possible, and do not overcrowd the pan. Use a second baking sheet if necessary to allow proper air circulation.
Step 6: Roast for 20-25 minutes, or until the sprouts are deeply golden brown, caramelized, and tender-crisp. Halfway through cooking (around 10-12 minutes), use a spatula to flip the sprouts to ensure even browning.
Step 7: Once roasted to your desired crispiness, remove from the oven. If using, drizzle with balsamic glaze immediately. You can also sprinkle with a pinch of red pepper flakes or grated Parmesan cheese, if desired.
Step 8: Serve hot and enjoy your perfectly crispy roasted Brussels sprouts!