Preheat your oven to 400°F (200°C). Line a large, sturdy baking sheet with parchment paper for easy cleanup.

Thoroughly wash and dry the Brussels sprouts. Trim off the hard ends and remove any loose or yellowed outer leaves. Cut all of the sprouts lengthwise down the middle.

In a large mixing bowl, combine the halved Brussels sprouts with 2 tablespoons of the olive oil, the kosher salt, and the black pepper. Toss vigorously until the sprouts are evenly coated with the oil and seasoning.

Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Ensure the sprouts are cut-side down, as this encourages deep caramelization and crispiness. Do not overcrowd the pan; use two pans if necessary.

Place the baking sheet into the preheated oven and roast for 20 to 25 minutes. The sprouts should be fork-tender and beginning to brown and crisp around the edges.

While the Brussels sprouts are roasting, prepare the honey balsamic glaze. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the 3 tablespoons of balsamic vinegar, the 2 tablespoons of honey, and the 2 cloves of minced garlic. Set the glaze aside.

After the initial roasting time, carefully remove the baking sheet from the oven. Pour the prepared honey balsamic glaze evenly over the roasted sprouts and toss using tongs until every piece is coated.

Return the glazed Brussels sprouts to the oven. Continue roasting for an additional 5 to 8 minutes, or until the glaze has thickened slightly and caramelized. Keep a close eye on them during this final stage, as the honey can burn quickly.

Remove the finished sprouts from the oven. Transfer immediately to a serving dish and serve hot.