Ingredients
1½lbsbrussels sprouts,halved, stems and ragged outer leaves removed
3tbspextra virgin olive oil
¾tspkosher salt
½tspfreshly ground black pepper
1tbspbalsamic vinegar
1tsphoney
Preparation
Preheat oven to 425 degrees F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast for about 20 minutes, stirring once halfway through, until tender and golden brown.
Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly.
Taste and adjust seasoning, if necessary, then serve.
