Begin by thoroughly washing the Brussels sprouts under cold water. Trim the stem ends, removing any discolored leaves, then halve or quarter them based on their size. Ensure they are dried completely with a kitchen towel.

Preheat your oven to 400°F (200°C). Toss the prepared Brussels sprouts with olive oil, salt, and black pepper, then spread them out in a single layer on a baking sheet.

Bake for 20-25 minutes until tender and golden brown, flipping halfway through for even cooking.

While the sprouts are roasting, combine balsamic vinegar, honey, Dijon mustard, minced garlic, and a splash of water in a saucepan over medium heat. Stir and let it simmer for about 5-7 minutes until it thickens.

Once roasted, remove Brussels sprouts from the oven and drizzle the glaze over them. Toss gently until even coated. Garnish with chopped nuts and parsley before serving.