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Preheat your oven to 425°F (220°C).
Trim the ends and remove any discolored outer leaves. Cut the Brussels sprouts in half lengthwise.
In a mixing bowl, combine the Brussels sprouts, olive oil, sea salt, and black pepper. Toss until evenly coated.
Spread the Brussels sprouts evenly on the baking sheet, cut side down. Roast for 20-25 minutes until golden brown and crispy.
Drizzle with balsamic vinegar and honey or maple syrup (if using) in the last 5 minutes of roasting, tossing them gently to coat.
If desired, sprinkle with Parmesan cheese before serving, and enjoy hot!