Step 1

Preheat the oven to 425°F and position the oven rack in the middle position. Line a 9x13" sheet pan with parchment paper.

Step 2

Chop the Brussels Sprouts. Begin by chopping off the nubby end and remove any dry or yellow leaves on the outside. Now, slice each Brussels Sprouts into half, starting from the base all the way to the top.

Step 3

Throw them in the sheet pan. Directly add Balsamic Vinegar, Honey, Olive oil, Salt and Pepper to the sheet pan. Toss to combine everything using a spatula. Roast for 20 minutes. Stir about halfway through.

Step 4

Serve hot