Honey Balsamic Roasted Brussels Sprouts

—Linda White (Market at Tate)

Brussels sprouts1 1/2 pounds Brussels sprouts
3 Tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons balsamic vinegar
2 teaspoons honey

  1. Preheat oven to 425°F.
  2. Line a baking sheet with aluminum foil.
  3. Trim off the outer dry leaves, cut off the bottoms, and slice sprouts lengthwise.
  4. In a large bowl, toss sprouts with 2 Tablespoons of olive oil, salt, and pepper.
  5. Transfer the sprouts to the baking sheet and roast until tender and caramelized, approximately 20 minutes.
  6. Place sprouts back in bowl. Add remaining olive oil, balsamic vinegar, and honey. Season with salt, if necessary, and serve.