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16 ounces Brussels Sprouts (yield 3.5 cups) Choose the smallest you can find because smaller Brussels sprouts taste better
3 Tbs Extra virgin olive oil or Trader Joe’s Garlic Flavored Oil
½ tsp kosher salt
3 Tbls Balsamic vinegar (The higher quality the better)
2 tsp honey
Wash and dry the Brussels sprouts. Let dry several hours.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise. Mix them in a large bowl with the oil and salt. Put Brussels sprouts onto a large foil lined baking sheet in a single layer. Heat oven to 425. In original large bowl, mix balsamic vinegar and honey. When the oven reaches 425 place the baking sheet in oven. Roast for 17 minutes. Tip: spreading the sprouts on a two-thirds baking sheet allows the sprouts to roast rather than steam as they do when they are too crowded.
Remove the pan from the oven and pour Brussels sprouts into the large bowl and toss with vinegar honey mixture. Return sprouts back to baking sheet, place in the oven and roast another 5 -8 minutes or until caramelized.
Two-thirds size baking sheet.
This serves 3.