Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Brussels Sprouts: In a spacious bowl, combine the halved Brussels sprouts with olive oil, seasoning them with salt and pepper, then toss well to coat. Ensure the Brussels sprouts are evenly coated with the oil and seasoning.

Roast the Brussels Sprouts: Arrange the Brussels sprouts in a single layer on a baking tray. Roast them in the preheated oven for 20-25 minutes, flipping halfway through, until they are crispy on the outside and tender on the inside.

Make the Balsamic Glaze (Optional): If you're making your own balsamic reduction, pour about ½ cup of balsamic vinegar into a small saucepan and simmer over low heat until it reduces by half and becomes thick and syrupy (about 10-15 minutes). Stir in the light brown sugar during the last few minutes of cooking to enhance the sweetness.

Toss with Balsamic Glaze: Once the Brussels sprouts are roasted, drizzle them with the balsamic glaze and toss to coat evenly. You can use either store-bought or your homemade balsamic reduction.

Add Garnishes: Sprinkle the roasted Brussels sprouts with optional garnishes like toasted pistachios for a crunchy texture and parmesan cheese for extra savory depth.

Serve: Serve the balsamic Brussels sprouts hot as a side dish or a light vegetarian main course.