Step 1

Preheat oven to 425°F.

Step 2

Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.

Step 3

Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.

Step 4

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

Step 5

Transfer the brussel sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.

Step 6

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