Step 1

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

Step 2

Trim ends from each Brussels sprout. If needed, peel off the wilted outer leaves and discard. Cut each in half.

Step 3

Arrange Brussels sprouts on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Spread vegetables into a single layer, making sure there is no overlap.

Step 4

Roast Brussels sprouts for 18 to 20 minutes or until you see browned caramelized edges. Remove from oven.

Step 5

In a small mixing bowl, whisk together honey and balsamic vinegar. Pour mixture over roasted veggies. Toss to coat evenly. Serve right away.