Trim bottom of brussels sprouts, and slice each in half top to bottom.
Heat up 4 tablespoons olive oil in a large flat-bottomed pan over medium-high heat until hot (about 2 minutes); arrange sprouts cut side down in one layer in the pan; sprinkle with garlic powder, salt and pepper.
Cook until the bottoms of the cuts begin to brown (about 2 minutes).
Transfer to a baking dish and insert to the oven. Bake for 30 minutes until the sprouts are crispy outside and tender inside.
While the sprouts are baking, in the same pan, heat up the remaining 3 tablespoons oil over medium-high heat, fry minced garlic and sliced almond together until garlic begins turning brown. Turn off heat and transfer the garlic and almond to a paper towel.
When the brussels sprouts are done, taste, and add more salt and pepper if desired. Stir in balsamic vinegar. Dish and sprinkle with crispy garlic and almond on top. Enjoy!