Difficulty: Easy - for beginners
Dietary guidance: v n d
1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
1. Preheat oven to 425°F.
2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper.
3. Transfer the brussels sprouts to a baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
4. Place the roasted brussels sprouts back in a bowl. Add the remaining tablespoon of olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
*** If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.