Preheat your oven to 425°F.

Halve the Brussels sprouts and spread them evenly on a baking sheet. Drizzle with olive oil and toss to coat. Season with garlic powder, kosher salt, and black pepper.

Roast in the oven for 15-20 minutes until the Brussels sprouts are crispy, golden brown, and tender.

While the Brussels sprouts roast, prepare the balsamic glaze:

In a small saucepan over medium heat, combine balsamic vinegar, maple syrup, and soy sauce.

Bring the mixture to a gentle simmer, whisking frequently.

Simmer until the glaze reduces by half and coats the back of a spoon.

Once the Brussels sprouts are done:

Transfer them to a large mixing bowl.

Pour the prepared balsamic glaze over the Brussels sprouts and toss until evenly coated.

Serve immediately.