Preheat the oven to 400 F. 

On a large baking sheet, toss the Brussels sprouts, olive oil, salt and pepper until evenly coated. 

Spread the Brussels sprouts out evenly on a baking sheet. Roast for 20 – 25 minutes, turning halfway through the cooking process. 

While the Brussels sprouts are in the oven, make the balsamic glaze. Mix the balsamic vinegar and brown sugar in a small saucepan and stir until the sugar is dissolved. 

Bring the mixture to a boil over medium heat in a small saucepan.  Reduce the heat to low and simmer for 15-20 minutes or until the sauce is reduced by half and coats the back of a spoon. 

Let the balsamic glaze cool, then pour into a glass jar. You will need two tablespoons for the glaze for the Brussels sprouts recipe. The extra glaze can be stored in a lidded jar in the refrigerator. {This glaze makes a wonderful salad dressing as well!}

When the Brussel sprouts are done roasting, place them in a bowl and toss with 2 tablespoons balsamic glaze. Sprinkle with blue cheese crumbles and serve.