Preheat the oven to 180 degrees Celsius and set aside a deep baking dish/tray.
In a large mixing bowl, combine the brussels sprouts with the olive oil and balsamic vinegar and using your hands, mix well to ensure all the vegetables are evenly coated.
Transfer the brussels sprouts to the baking dish and sprinkle the sea salt and pepper over it. Roast in the oven for 20 minutes, remove and shake loosely before cooking for an extra 20 minutes, or until golden brown and caramelised.
Remove from oven and serve immediately or allow to cool completely.
These brussels sprouts are one of my favourite vegetables to eat cold. I allow them to cool and thrown in salads or eaten as a side!