Balsamic Brussels Sprouts

1.5 lb Brussels sprouts ((~6 cups; cut in half lengthwise, or quartered if they are very large))

3 tbsp Extra virgin olive oil ((or regular also works))

3 tbsp Balsamic vinegar

1 tsp Garlic powder

½ tsp Sea salt

¼ tsp Black pepper

2 tbsp Balsamic glaze

Preheat the oven to 400 degrees F (204 degrees C). Line a small to medium baking sheet with foil, or you can skip this if using a good non-stick pan like the one I used.
In a large bowl, toss the brussels sprouts with olive oil, balsamic vinegar, garlic powder, salt, and pepper.
Arrange the brussels sprouts in a single layer on the pan(s), making sure each sprout is touching the pan.
Roast balsamic brussels sprouts for 25-35 minutes (depending on the size of your sprouts), tossing halfway through, until tender and browned to your liking.
Drizzle the brussels sprouts with balsamic glaze.