First Step: PREPARE THE BRUSSELS SPROUTS

1. Trim the Brussels Sprouts: Start by trimming the stems of the Brussels sprouts, being careful not to cut too much off. Then, remove any outer leaves that are yellow or damaged. If you’re using larger Brussels sprouts, cut them in half. For smaller ones, you can leave them whole.
2. Wash and Dry: After trimming, wash the Brussels sprouts thoroughly under cold water. Be sure to dry them completely with a kitchen towel or paper towels. The drier they are, the crispier they’ll get during roasting.

Second Step: SEASON THE BRUSSELS SPROUTS

1. Toss with Olive Oil: In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil. Make sure each piece is coated evenly, which will help them roast properly and achieve that crispy texture.
2. Season with Salt, Pepper, and Spices: Sprinkle the Brussels sprouts with salt, pepper, garlic powder, and onion powder. Toss them again to distribute the seasonings evenly. Adjust the seasoning according to your taste—don’t be afraid to add a little more salt if you like.

Third Step: ROAST THE BRUSSELS SPROUTS

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Roasting at a high temperature is key to getting the Brussels sprouts crispy on the outside while keeping them tender on the inside.
2. Arrange on a Baking Sheet: Spread the seasoned Brussels sprouts out in a single layer on a baking sheet. For even roasting, try to avoid overcrowding the Brussels sprouts. If they’re packed too closely together, they may steam rather than roast.
3. Roast in the Oven: Place the baking sheet in the oven and roast for about 20-25 minutes, shaking the pan halfway through to ensure even cooking. The Brussels sprouts should be golden brown, crispy on the edges, and tender on the inside when done. If you want them extra crispy, leave them in for a few more minutes, but keep a close eye on them to prevent burning.

Fourth Step: MAKE THE BALSAMIC GLAZE

1. Simmer the Balsamic Vinegar: While the Brussels sprouts are roasting, place the balsamic vinegar in a small saucepan over medium heat. Bring it to a simmer, and let it cook for about 5 minutes. This will reduce the vinegar and concentrate its flavor.
2. Add Honey and Dijon Mustard: Once the vinegar has reduced, add the honey and Dijon mustard (if using). Stir well to combine. Let the glaze simmer for an additional 2-3 minutes, until it thickens to a syrup-like consistency. You’ll know it’s ready when it coats the back of a spoon.
3. Taste and Adjust: Taste the glaze and adjust the sweetness or acidity to your preference. If you prefer a sweeter glaze, add a little more honey. If you like it tangier, add a little more balsamic vinegar.

Fifth Step: ASSEMBLE AND SERVE

1. Toss the Brussels Sprouts with the Balsamic Glaze: Once the Brussels sprouts are roasted, remove them from the oven and transfer them to a serving dish. Drizzle the balsamic glaze over the Brussels sprouts, tossing them gently to ensure they are evenly coated.
2. Garnish and Serve: Optionally, garnish with freshly chopped parsley and a sprinkle of Parmesan cheese for added flavor. Serve the crispy roasted Brussels sprouts immediately while they’re still hot.