Step 1: Preheat your oven to 400°F (200°C). Wash and trim the brussel sprouts, removing any loose outer leaves. Cut larger sprouts in half through the stem.
Step 2: In a large bowl, toss the trimmed brussel sprouts with 2 tablespoons of olive oil, salt, pepper, and minced garlic (if using). Ensure they are evenly coated.
Step 3: Spread the seasoned brussel sprouts in a single layer on a large baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure crispiness.
Step 4: Roast for 20-25 minutes, or until the sprouts are tender on the inside and beautifully charred and crispy on the outside. Halfway through, shake the pan or flip the sprouts with a spatula for even browning.
Step 5: While the sprouts are roasting, pour the balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and let it gently reduce for 5-7 minutes, stirring occasionally, until it thickens into a syrupy glaze.
Step 6: Once the sprouts are roasted, transfer them to a serving dish. Drizzle generously with the warm balsamic glaze and toss gently to coat. Serve immediately and enjoy!