– 2 1/2 lb. Brussels sprouts – 1/3 cup olive oil – 1 1/2 tsp. kosher salt, divided – 1/3 cup honey – 1/3 cup balsamic vinegar – 1 Tbsp. Dijon mustard – 2 cloves garlic, minced – 1 tsp. red pepper chili flakes – 3 Tbsp. butter, unsalted – garnish: green onions and lemon zest
Toss Brussels sprouts in a large bowl with olive oil, 1 tsp. salt and black pepper until lightly and evenly coated.
Arrange Brussels sprouts, cut side down, on a baking sheet and roast in oven for ~20 minutes.
Pro tip: Preheat the baking sheet: while you trim the Brussels, stick the sheet pan in the oven while it’s preheating. This will create a hotter surface for the Brussels and make them extra crispy and crunchy!