Roasted Brussels Sprouts

🥘 Ingredients

• Brussels sprouts 1 ½ lb
• olive oil 2 Tbs
• kosher salt 1 tsp
• black pepper ½ tsp
• balsamic vinegar ¼ cup
• honey 1 tsp
• flaky salt ½ tsp

1. 1

   Trim the dry stem end off Brussels sprouts and halve each one through the root, keeping every loose leaf that falls off.
2. 2

   Toss @&( timer with olive oil , kosher salt and black pepper , then turn every half cut side up in the bowl so the oil pools on the flat face.
3. 3

   Spread @&( timer cut side down on a sheet pan heated with the oven and 22 min at 425°F (220°C).
4. 4

   Simmer balsamic vinegar with honey in a small pan 4 min until it coats the back of a spoon and pulls in a thread off the edge.
5. 5

   Toss @&( timer with @&( timer and flaky salt off the heat.