1. Preheat oven to 400F (200C).

2. Place Brussels sprouts in a bowl and toss with olive oil, salt, pepper, and garlic powder.

3. Arrange sprouts cut side down on a parchment lined baking sheet in a single layer.

4. Roast for 20-25 minutes, flipping once halfway, until edges are caramelized.

5. While roasting, combine balsamic vinegar, honey or maple syrup, and Dijon mustard in a small saucepan.

6. Simmer glaze over medium low heat for 5-7 minutes until slightly thickened.

7. Transfer roasted sprouts to a bowl and pour warm glaze over them.

8. Toss gently to coat all sprouts with the glaze.

9. Fold in optional pecans, bacon bits, or cranberries if using.

10. Transfer to a serving dish and serve warm.