- 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
- 3 tbsp Glasses & Grapes Extra Virgin Olive Oil
- 3/4 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp Glasses & Grapes Traditional Dark Balsamic Vinegar
- 1 tsp honey
Preheat oven to 425 degrees F.
Line a baking sheet with aluminum foil. In a large bowl, toss brussel sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussel sprouts to the baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
Place brussel sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey; toss to coat evenly. Taste and adjust seasoning if necessary, then serve.