Remove loose outer layers of the Brussels sprouts. Trim the ends, and then cut the sprouts in half.
In a large bowl, mix together olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the Brussels sprouts and toss until the sprouts are evenly coated with the oil mixture.
Lightly oil a sheet pan, and then spread out the Brussels sprouts in a single layer, cut side down. Roast for 20 minutes. Flip the sprouts to cut side up, and roast for 10-15 minutes more or until golden brown. The size of Brussels sprouts will vary, so roast according to your desired texture.
Toss with pine nuts and serve warm. If needed, season with additional Fleur de Sel Sea Salt to taste.