Ingredients

1 1/2 Pounds Brussels Sprouts, halved, stems and ragged outer leaves removed
3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Balsamic Vinegar
1 teaspoon Honey

Cooking Instructions

Preheat Oven to 425 degrees

Line a baking sheet with aluminium foil. In a large bowl, toss Brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. 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
 
 
Work not for the food which perisheth, but for the food which abideth unto eternal life, which the Son of man shall give unto you: for him the Father, even God, hath sealed. (John 6:27)