Ingredients:

  • 1.5 lbs Brussels sprouts, trimmed and halved
  • 2 tbsp avocado oil
  • 0.75 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp balsamic vinegar
  • 1.5 tbsp raw honey
  • 1 clove garlic, finely minced

Instructions:

  1. Preheat your oven to 400°F (200°C). Place an empty rimmed baking sheet inside the oven while it preheats to ensure a high-heat sear.
  2. In a large mixing bowl, toss the halved Brussels sprouts with avocado oil, kosher salt, and black pepper until every leaf is lightly coated.
  3. Carefully remove the hot pan from the oven. Arrange the sprouts cut-side down in a single layer. Roast for 15–20 minutes until the outer leaves are charred and the centers are tender.
  4. Whisk together the balsamic vinegar, honey, and minced garlic. Toss the roasted sprouts with this glaze in the final 2-3 minutes of cooking to caramelize the sugars without burning the vinegar.