1½ pounds Brussels sprouts, halved. Make sure to remove stems/leaves.
3 tablespoons Signature Blend Extra Virgin Olive Oil
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon Tuscan Estate Balsamic Vinegar
1 teaspoon honey
Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, for about 20 minutes.
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 to ensure even cooking. For a fun flavor twist, substitute the plain Balsamic and Olive Oil with our Mango Jalapeno Balsamic and Meyer Lemon Olive Oil.