Preheat the oven to 400°F.

Line a large baking sheet with parchment paper.

Trim ends from Brussels sprouts and cut in half. If sprouts are very large, cut them into quarters. Finely mince the garlic and transfer to a small bowl.

Place the Brussels sprouts in a large mixing bowl. Drizzle with olive oil and sprinkle with salt and black pepper.

Pour the balsamic vinegar and honey into a small bowl and whisk to combine.

Reserve half of the balsamic mixture, and drizzle the other half over the Brussels sprouts. Use a rubber spatula to toss until they are evenly coated in the oil and vinegar, then arrange them in an even layer on the baking sheet.

Roast on middle rack of oven, stirring in the garlic halfway through cook time, until Brussels sprouts are crisp-tender and slightly charred, about 25 minutes.

Check to see that Brussels sprouts are done. Remove from oven or add time as needed.

Drizzle with the reserved balsamic mixture, and serve immediately.