Begin by washing the Brussels sprouts under cold water, then trimming the ends and removing any yellow or damaged leaves. Halve or quarter them depending on their size. Pat the sprouts dry with a clean towel.

Preheat your oven to 400°F (200°C). In a large bowl, toss the prepared Brussels sprouts with olive oil, salt, and freshly cracked black pepper until well-coated. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through.

While the sprouts are roasting, prepare the honey balsamic glaze by combining balsamic vinegar, honey, Dijon mustard, minced garlic, and a splash of water in a small saucepan over medium heat. Stir and let simmer for about 5-7 minutes until thickened.

Once the Brussels sprouts are roasted, toss them in a large bowl with the honey balsamic glaze until evenly coated. Optionally, sprinkle with chopped pecans or walnuts and garnish with fresh parsley before serving.