1. Prepare the Brussels Sprouts: Start by washing your Brussels sprouts thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels. Trim off the tough, woody ends of each sprout and remove any loose or discolored outer leaves. For even cooking, cut each sprout in half lengthwise. If you have any particularly large sprouts, you can quarter them.

2. Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

3. Toss with Oil and Seasonings: In a large bowl, combine the halved Brussels sprouts with the olive oil. Toss them well until all the sprouts are lightly coated. Then, sprinkle with salt, black pepper, and the optional garlic powder. Toss again to ensure the seasonings are evenly distributed.

4. Arrange on Baking Sheet: Spread the seasoned Brussels sprouts in a single layer on your prepared baking sheet. It’s crucial not to overcrowd the pan; if the sprouts are piled on top of each other, they will steam instead of roast. Use two baking sheets if necessary.

5. Roast Until Tender and Caramelized: Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through the cooking time (around 10-12 minutes), give the sprouts a good stir or flip them with a spatula to ensure even browning on all sides. You’re looking for sprouts that are tender when pierced with a fork, with beautifully browned and slightly crispy edges.

6. Optional Finishing Touch: Once roasted to your liking, remove the baking sheet from the oven. If desired, transfer the roasted Brussels sprouts to a serving dish and drizzle with balsamic glaze before serving.