Roasted Brussels Sprouts with Balsamic Vinegar and Honey
1 3/4 lbs. Brussels sprouts
3 Tbsp olive oil
1/2 tsp each salt and freshly ground black pepper
2 Tbsp balsamic vinegar
1 Tbsp honey
Preheat oven to 400 degrees. Cut thin layer from bottom stem of the Brussels sprouts if lightly browned. Keep very small Brussels sprouts whole, halve others. Remove stray leaves. Place on a rimmed 18 by 13-inch baking sheet, toss with olive oil and season with salt and pepper. Roast in preheated oven, tossing once halfway through, until golden brown and tender, about 20 - 25 minutes*. In a small bowl whisk together balsamic vinegar with honey. Pour roasted Brussels sprouts into a serving bowl, drizzle balsamic mixture over and toss. Serve warm.