Rinse your brussels sprouts to get rid of impurities and pesticides. Pat dry your sprouts to get rid of excess water.
Trim off ends and get rid of yellow damaged leaves with black spots.
Cut your sprouts into two halves and place them into a mixing bowl.
Pour olive oil and sprinkle salt and black pepper over the sprouts. Mix all well so that your sprouts are coated well.
Preheat your oven to 350° Fahrenheit/ 180° Celsius.
Keep a sheet pan ready with parchment paper and spread the brussels sprouts over the sheet. Turn the brussels sprouts cut side face down.
Roast your brussels sprouts at 350° Fahrenheit/ 180° Celsius halfway through. That means take them out after 15 minutes and turn your brussels sprouts cut side face up.
Finish roasting your sprouts for the remaining 15 minutes until cooked through, crisp and golden/ brown.
Place your cooked still hot sprouts into a mixing bowl and coat with the balsamic vinegar. Toss so that the brussels sprouts are properly seasoned.