Roasted Brussel Sprouts with Vines & Groves Balsamic Vinegar

• 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
• 3 tablespoons Vines & Groves extra virgin olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon Vines & Groves balsamic vinegar
• 1 teaspoon honey
  

Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty 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, 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.