- 1½ pounds Brussels sprouts, halved, stems and outer leaves removed
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Preheat oven to 425°F. Line baking sheet with aluminum foil.
Toss Brussels sprouts in large bowl with 2 tablespoons olive oil, salt and pepper. Transfer Brussels sprouts to lined baking sheet. Place in oven.. Roast about 20 minutes, stirring occasionally to ensure even browning,
Remove Brussels sprouts from oven, returning them to the large bowl. Add remaining tablespoon of olive oil and the balsamic vinegar and honey. Toss to coat evenly. Serve..
Recipe adapted from Jennifer Segal of OnceUponAChef.com