Roasted Brussels Sprouts with Balsamic Vinegar and Honey

Ingredients

• 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

Directions

1. Preheat the oven to 400 degrees.
2. If the stem ends of the Brussels sprouts look a little browned, trim off a thin slice from the bottom. Leave the very small sprouts intact, cut the rest in half, and pull away any loose leaves.
3. Transfer the sprouts to a rimmed 18 by 13-inch baking sheet. Add the olive oil, sprinkle with salt and pepper, and toss everything together right on the pan.
4. Roast in the hot oven until the sprouts are tender and nicely browned, about 20 – 25 minutes, giving them one toss midway through.
5. While they roast, whisk the balsamic vinegar and honey together in a small bowl.
6. Move the roasted Brussels sprouts to a serving bowl, drizzle the balsamic-honey mixture over the top, and toss to coat. Serve warm.