Preparation

1. Heat oven to 425 degrees.
2. In a medium bowl, combine the brussel sprouts, olive oil, salt and pepper until thoroughly coated. On a parchment lined baking sheet, arrange brussel sprout pieces in a single layer. Bake for 20-25 minutes or until brown and caramelized, stirring halfway through. Remove from oven.
3. Meanwhile, in a small saucepan, add the balsamic vinegar and cook on low heat until reduced by half, about 5 to 7 minutes.
4. Drizzle balsamic vinegar over roasted brussel sprouts and serve.