Brussels sprouts roasted in the oven until perfectly crispy and caramelized, then drizzled with a touch of balsamic vinegar and honey just before serving.
Preheat the oven to 205 degrees C (400 degrees F).
Place the Brussels sprouts on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Arrange the sprouts in an even layer cut-sides down.
Roast, stirring halfway through, until golden brown and tender, about 20 minutes.
In a small bowl, whisk together the balsamic vinegar and honey.
Place the cooked Brussels sprouts in a bowl, drizzle with the balsamic/honey mixture and toss to combine. Taste and adjust seasoning if necessary.
Storage - leftovers will keep for up to 4 days in the fridge. Reheat in the oven at 175 degrees C (350 degrees F) for 5 minutes or until heated through.
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