Roasted Purple Brussels Sprouts with Balsamic Vinegar & Honey - Talley Farms Box

Ingredients

• Sides
• 1 pound 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
• Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
• Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
• *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
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