Roasted Brussel Sprouts with honey & balsamic glaze
1 1/2 lbs. Brussels sprouts, trimmed and halved lengthwise
2 T. olive oil, divided
3/4 tsp. sea salt
1/2 tsp. black pepper
1 T. honey
1 T. balsamic vinegar
Preheat oven to 425* Place Brussels Sprouts on a baking sheet. Drizzle with 1 T. olive oil, season with salt and pepper, & toss to coat. Bake for 10 minutes. Remove, stir gently, and bake an additional 10 minutes or until caramelized and fork tender.
Place in large bowl. Add remaining oil, honey and balsamic. Toss to coat. Season with salt and pepper.
2 T. olive oil, divided
3/4 tsp. sea salt
1/2 tsp. black pepper
1 T. honey
1 T. balsamic vinegar
Preheat oven to 425* Place Brussels Sprouts on a baking sheet. Drizzle with 1 T. olive oil, season with salt and pepper, & toss to coat. Bake for 10 minutes. Remove, stir gently, and bake an additional 10 minutes or until caramelized and fork tender.
Place in large bowl. Add remaining oil, honey and balsamic. Toss to coat. Season with salt and pepper.
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