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Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Trim ends from each Brussels sprout. If needed, peel off the wilted outer leaves and discard. Cut each in half.
Arrange Brussels sprouts on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Spread vegetables into a single layer, making sure there is no overlap.
Roast Brussels sprouts for 18 to 20 minutes or until you see browned caramelized edges. Remove from oven.
In a small mixing bowl, whisk together honey and balsamic vinegar. Pour mixture over roasted veggies. Toss to coat evenly. Serve right away.