Brussels Sprouts with Balsamic Vinegar & Honey

 
1½ lb Brussels sprouts, halved, stems and ragged outer leaves removed (see note)
3 tablespoons extra-virgin olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey

Preheat the oven to 425° 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.