Ingredients

• 4–6 servings
• ¼ cup extra-virgin olive oil
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. (or more) honey
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 3 large garlic cloves, finely grated
• Freshly cracked black pepper
• 2 lb. brussels sprouts, trimmed, halved, quartered if large
• Flaky sea salt

Preparation

• Step 1
  Place a rimmed baking sheet on middle rack in oven; preheat oven to 425°. Stir together ¼ cup extra-virgin olive oil, 3 Tbsp. balsamic vinegar, 1 Tbsp. honey, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 3 large garlic cloves, finely grated, in a medium bowl; season with freshly cracked black pepper. Taste mixture and add more honey if needed. Add 2 lb. brussels sprouts, trimmed, halved, quartered if large, along with any loose leaves; toss to coat.
  Step 2
  Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25–30 minutes. Sprinkle with flaky sea salt.