Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).

On a large rimmed baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.

Arrange the sprouts in a single layer with the cut sides facing down to maximize caramelization.

Roast for 20 to 25 minutes, or until the sprouts are tender and the outer leaves are crisp and charred.

In a small bowl, whisk together the balsamic vinegar and honey until fully combined.

Drizzle the honey balsamic mixture over the roasted sprouts and toss directly on the pan to coat.

Serve immediately while hot.