Roasted Brussels sprouts

1 ½ lbs Brussels sprouts, halved, stems and ragged outer leaves removed

3 tbsp extra virgin olive oil

¾ tsp kosher salt

½ tsp freshly ground black pepper

1 tbsp balsamic vinegar

1 tsp honey

1. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.

2. Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tbsp oil, salt, and pepper. 

3. Roast, stirring once halfway through, until tender and golden brown, in total about 20 minutes.

4. Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary. 

5. Serve.