Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Trim the bottoms of 2 lbs of Brussels sprouts and slice them in half.

In a mixing bowl, combine 1/4 cup olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp ground black pepper.

Add the halved Brussels sprouts to the olive oil mixture and toss gently until fully coated.

Spread the Brussels sprouts on the prepared baking sheet and roast for 30-35 minutes, tossing halfway through.

In a saucepan, combine 1/2 cup balsamic vinegar, 1/4 cup honey, 2 tbsp brown sugar, 1 tbsp dijon mustard, and 1/2 tsp red pepper flakes. Simmer for 10 minutes.

Once roasted, drizzle the Brussels sprouts with the balsamic sauce and serve. Optional: add grated Parmesan cheese on top.