In a large bowl, toss brussel sprouts with 2 TB olive oil, kosher
salt, and pepper. Transfer the brussel sprouts to 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 TB olive oil,
balsamic vinegar and honey and toss to coat evenly. Serve.
If you have some brussel sprouts that are very large, cut them
into quarters to help them cook evenly.
Originally Submitted
1/19/2015
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