Balsamic Glazed Brussels Sprouts

Preheat oven to 400 F. Clean, trim and cut the Brussels sprouts in half. Rinse and dry them off. Put them into a bowl. Drizzle 1 tablespoon of olive oil over the sprouts and sprinkle with salt and pepper.

Spread the Brussels sprouts onto a rimmed cookie sheet and bake for 25-30 minutes, keeping an eye on them so they don’t burn.

Meanwhile place the remaining 1 tablespoon of olive oil in a small saucepan and heat over medium heat. Add minced garlic and cook for 30 seconds. Add the honey and vinegar and bring to a boil. Reduce heat to a simmer and continue to cook for about 5 minutes until the mixture is syrupy and smooth.

When Brussels sprouts are tender but not soft remove them from the oven, place them in a serving dish or bowl and pour the glaze over them. Mix gently, serve and enjoy!

Adapted From Pioneer Woman Cooks and The New American Plate.