1 1/2 pounds small Brussels sprouts, trimmed and halved
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
Preheat oven to 425°F. Line a shallow baking sheet with aluminum foil.
Place Brussels sprouts in a large mixing bow and drizzle with 2 tablespoons olive oil, salt and pepper, and toss gently to coat sprouts. Transfer the Brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
Place Brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
VARIATION: Cut 6 strips of thick bacon into 1 inch pieces. Place in a skillet and sauté until bacon begins to render fat and is partially cooked. Add the partially cooked bacon with 1 teaspoon of bacon fat to the Brussels sprouts before roasting.
YIELD: 6 servings
Photo by Brent Hofacker.