Honey Balsamic Roasted Brussels Sprouts
Preheat your oven to 425°F. Line a baking sheet with aluminum foil. Trim off the outer, dry leaves of your sprouts, cut the bottom off and slice lengthwise. In a large bowl, toss Brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer the sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
Place the roasted Brussels back in a bowl, or keep on the tray, because then you’re going to toss these in a fantastic combination of flavors. Add the remaining tablespoon of olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.