1 lbs of Brussels sprouts
1/2 cup of a fresh, mild, Extra Virgin Olive Oil (EVOO) - divided
1 tsp Flor de Sal Sea Salt (or to taste)
Freshly ground black pepper (to taste)
1.5 tbsp Liquid Honey
Preheat oven to 425 F
Line a baking sheet with parchment paper
After washing and drying Brussels Sprouts, cut bottoms off each sprout and peel off outer, wilted and/or dry leaves. Cut each sprout vertically through centre.
In large bowl, add halved sprouts and toss with olive oil. Remove spouts, and place on parchment, cut side up. Drizzle each halve with additional olive oil coating them well, sprinkle with sea salt and ground pepper.
Roast sprouts for 10 minutes…
While roasting, mix 2 tbsp of olive oil, balsamic vinegar, and honey together in same large bowl. Set aside until roasting is complete.
.. Remove sprouts from oven, turning each over (cut side down) and roast for an additional 10 minutes.
After nicely caramelized and tender, transfer sprouts to a large bowl. Add olive oil/balsamic/honey mixture to roasted sprouts, and gently toss to evenly coat.