Toss trimmed Brussels sprouts with olive oil and garlic. Spread onto a baking sheet and bake for 15 minutes. Stir the Brussels and continue baking until brown and crispy, about 10 more minutes
Combine Balsamic Vinegar and honey in a small pan and bring to a boil over medium/high heat. Reduce the heat to med/low so that the vinegar is just lightly simmering. Simmer until reduced by half