Rinse Brussels Sprouts and cut each on in half. Place on baking sheet, and drizzle with olive oil. Sprinkle with Kosher Salt and toss to coat. Bake for 20 minutes, or until sprouts start to become golden brown around the edges.
While Brussels Sprouts are cooking, melt butter in a small saucepan over medium heat. Add shallots and saute for 1 min.
Add balsamic vinegar, wine, garlic powder, sugar, salt and pepper, and continue to simmer on medium low heat until the mixture is reduced by about half.
When the Brussels Sprouts are done, take them out of the oven and drizzle with balsamic glaze. Serve immediately.