Begin by washing 1.5 pounds of Brussels sprouts under cold water. Trim the tough ends and remove any discolored outer leaves. Cut each sprout in half or in quarters if larger. Pat them dry thoroughly with a kitchen towel, ensuring moisture is removed for maximum crispiness.

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Toss the prepared Brussels sprouts in a bowl with olive oil, salt, and freshly ground black pepper. Spread them in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until they are golden brown and tender.

While the Brussels sprouts are roasting, prepare the honey balsamic glaze. In a small saucepan, combine 2 minced garlic cloves, 1/4 cup of balsamic vinegar, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 1 tablespoon of water. Simmer over medium heat for about 5–7 minutes, stirring occasionally, until the mixture has slightly thickened and aromatic.

Once the Brussels sprouts are perfectly roasted, transfer them to a large serving bowl. Drizzle the honey balsamic glaze evenly over the sprouts, tossing gently to coat every piece thoroughly. If desired, garnish with chopped pecans or walnuts and fresh parsley for a vibrant presentation. Serve immediately.