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Honey Balsamic Roasted Brussels Sprouts
1 ½ pounds of Brussels Sprouts
3 Tablespoons extra virgin olive oil (EVOO) separated
¾ teaspoon kosher salt
½ teaspoon black pepper
2 Tablespoons balsamic vinegar
2 teaspoons honey
Preheat oven to 425 degrees.
Line a baking sheet with aluminum foil.
Cut the bottom of the Brussels sprouts off and slice lengthwise.
In a large bowl, toss Brussels sprouts with 2 tablespoons of EVOO, salt and pepper to coat thoroughly.
Place Brussels sprouts on baking sheet and roast until tender and caramelized, approximately 20 minutes.
Put Brussels sprouts back in the bowl. Add remaining oil, balsamic vinegar and honey and toss to coat evenly.
Serve and enjoy! If you need added seasoning, sprinkle Goya Adobo lightly on top.