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Preheat oven to 400 F. Line the baking sheet with parchment paper.
Trim ends of Brussels sprouts and remove yellow leaves. Then, slice all Brussels sprouts in half.
In a medium bowl, combine halved Brussels sprouts, 1 tablespoon of olive oil, salt (to taste), and toss to combine.
Spread the Brussels sprouts on a parchment paper-lined baking sheet, cut side down, in a single layer, without overcrowding.
Roast in the preheated oven at 400 F for about 20-25 minutes.
During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Toast the pine nuts in the preheated oven at 350 F. Line a baking sheet with parchment paper.
Lightly toast the pine nuts in the preheated oven at 350 F for only 5 minutes.
Watch the oven carefully - the nuts can burn quickly.
Combine the balsamic vinegar and honey (or brown sugar) in a pot and gently bring to boil.
Reduce heat to simmer and cook down the balsamic vinegar for about 10 or 15 minutes until the mixture reduces by about half.
Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
To a large serving bowl, add roasted Brussels sprouts.
Sprinkle with toasted nuts.
Drizzle with the balsamic glaze.
Below, under recipe notes, see 2 other simple alternatives to the balsamic glaze.