Preheat oven to 425ºF (220ºC) Wash and peel off any dirty or rotten outside leaves on each brussel sprout. Then slice in half and toss into a medium mixing bowl. Toss with 1 tablespoon of balsamic vinegar, olive oil, salt, and ground pepper.

Spread out on a rimmed sheet pan that’s been covered in foil and lightly greased with cooking spray. Roast for 15-20 minutes, careful not to burn.

While the brussel sprouts roast measure out ½ cup balsamic vinegar into a small saucepan and over medium low heat reduce until halved (¼ cup). Add the honey and stir to combine. Remove from heat and transfer to a small cup.

Plate the brussel sprouts and drizzle the balsamic glaze over top for a delicious side! Keep leftover balsamic glaze in an airtight container in the refrigerator.