Step 1

Preheat oven to 425°. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.

Step 2

In a large bowl, toss brussels sprouts, carrots, potatoes and shallots with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.

Step 3

Transfer the vegetables to baking sheet and roast until tender and caramelized, about 30 minutes.

Step 4

Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, balsamic syrup and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.