Step 1

Preheat oven to 425 degrees F.

Step 2

Slice off the bottoms of each brussel sprout then cut lengthwise. Remove any damaged outer leaves but keep any loose ones that are in good shape.

Step 3

In a large bowl, combine the balsamic vinegar, olive oil, raw honey, and mustard. Whisk to combine.

Step 4

Add brussel sprouts into a bowl with the glaze and toss to coat.

Step 5

Transfer the brussel sprouts to a lined baking sheet, season with salt and pepper, and roast for 20-25 minutes or until tender and the glaze has caramelized.