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PdfPreheat oven to 400°F. Line a sheet pan with parchment or foil.
Trim 1.5 pounds Brussels sprouts, trimmed and cut in half lengthwise. Pat completely dry with paper towels—this is critical. Any moisture prevents browning.
Toss the dried 1.5 pounds Brussels sprouts, trimmed with 3 tablespoons olive oil, 0.8 teaspoons kosher salt, and 0.3 teaspoons black pepper. Spread on the sheet pan in a single layer, cut-side down. Do not crowd the pan; if necessary, use two pans.
Roast undisturbed for 12-14 minutes. The cut side should be deep golden brown—don't peek. This is where the flavor develops.
Toss the sprouts and scatter 2 garlic cloves, smashed among them. Return to the oven for 8-10 minutes until the outer leaves are crispy and the whole sprout is tender when pierced.
Remove from oven. Drizzle 1 tablespoons balsamic vinegar and 1 tablespoons honey over the sprouts, toss gently, and serve immediately.