Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup. Trim the stem ends of the Brussels sprouts and slice them in half, discarding any yellowed outer leaves.

In a medium bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic powder, salt, pepper, and red pepper flakes. You’re aiming for a slightly thick but pourable consistency—add a teaspoon of water if it seems too stiff.

Drizzle the olive oil over the halved sprouts; toss to coat evenly. Then pour the honey balsamic mixture over them, using your hands or tongs to ensure each piece is well glazed.

Spread the sprouts cut-side down in a single layer on your prepared baking sheet. Overcrowding will cause steaming, so give each sprout a bit of elbow room.

Pop the pan into the preheated oven and roast for 12 minutes. Pull the tray out, give everything a gentle stir, and spoon any pooled glaze back over the sprouts.

Return to the oven for another 8–12 minutes, or until edges are deeply caramelized and centers are tender when pierced. You’ll know they’re done when they smell nutty and look golden.

Let the sprouts rest on the hot pan for 2–3 minutes. This resting time thickens the glaze and makes them extra glossy.

Transfer to a serving platter, sprinkle with toasted pecans (or walnuts) and fresh parsley or thyme. A final drizzle of balsamic reduction or lemon-zest olive oil elevates them if you’re feeling fancy.