Preheat oven to roast at 375°F.
If your brussels sprouts are small, cut them in half.
If they are very large, quarter them for more even cooking.
Peel the outer, beat-up layers of the brussels sprouts off.
Trim the end, then cut brussels sprouts in half or quarters.
In a large bowl, toss together the olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the brussels sprouts and toss evenly with the roasting oil.
Spread brussels sprouts on cookie sheet with cut side down.
Roast in oven for 5-10 min. (depending on size) and then flip the sprouts to cut side up and roast for another 5-10 minutes or until sprouts are desired tenderness.
While the brussels sprouts are roasting, make the teriyaki glaze
Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved.
Place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes, then remove from heat.
When brussels sprouts are cooked, toss them with the teriyaki sauce. Serve warm.
Recipe adapted from White on Rice Couple