I love this sprouts recipe. Its simple and the sprouts are gorgeous when cooked this way. The vinegar and honey boost the beautiful roasted flavours of Irish sprouts adding a zingy and sweet twist to this vegetable.
Stem and halve the Brussels sprouts. If you have some sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Directly on a foil-lined baking sheet, toss the halved 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 with your Bronze Turkey, Goose or Duck.