Preheat your oven to 400° F. Set a large sheet tray out for roasting the Brussels sprouts.
Rinse the Brussels sprouts. Trim the root end off and discard. Slice each sprout in half and place on the sheet tray. Some leaves will fall off, this okay simply add them to the sheet tray too. Discard any outer leaves that are yellow and not green.
Pour one tablespoon of olive oil, 1 tsp kosher salt and 1/2 tsp ground black pepper over the Brussels. Using your hands mix it all together to coat the Brussels. Place the tray into the oven and roast for 25-30 minutes, stirring halfway. Watch them carefully for the last few minutes as the leaves can burn easily.
For the Balsamic Glaze
While the Brussels sprouts roast, make the balsamic glaze. Heat a sauce pan over medium heat.
Add the balsamic vinegar and sugar. Turn the heat up to medium high and bring the mixture to a low boil.
Once it has reached boil, turn it down and simmer on low for 15-20 minutes. The mixture will cook down and get slightly thicker. You will know its done when the liquid will coat the back of a spoon.
After the 20 minutes turn the heat off and allow the glaze to cool slightly. It will thicken and become glaze like as it cools.
Using a spoon drizzle the balsamic glaze lightly over the roasted Brussels sprouts. Enjoy hot!