Crispy Brussels Sprouts

Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil.

Trim the stem off of the sprouts.

Cut each sprout in half, length-wise. Score the stem end with a sharp knife (@ ¼” cut from end).

Tip- Cutting the sprouts in half before cooking them removes most of the bitter flavor. Scoring the Brussels sprouts allows them to cook quickly and evenly.

Place the sprouts into a large bowl. Drizzle with olive oil. Add the garlic, salt, and pepper. Mix the sprouts until well covered.

Place the sprouts on the cookie sheet.

Roast them @ 20 minutes or until brown on the outside, and tender in the center (Test with a sharp knife. If the knife pierces the center core easily, they’re ready!), turning after ten minutes.

Pour the vinegar and honey into the same bowl the sprouts were mixed in.

Stir to combine. Toss with the Brussels sprouts to coat and enjoy!