2 lbs Brussels sprouts
1/4 cup olive oil
1 teas kosher salt
3 tab balsamic vinegar
2 teas honey
Arrange a rack in the middle of the oven and heat to 425 degrees F.
Meanwhile, trim the bottoms from the sprouts and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.
Place the Brussels sprouts on a rimmed baking sheet. Add the oil and toss to coat, Season with salt & pepper and toss to coat again. Arrange them cut-side down.
Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25-30 minutes total. Drizzle with the balsamic vinegar and honey and toss to coat. Serve immediately.