– 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!

make the sauce while the brussels are in the oven

spoon glaze over brussels and garnish with lemon zest and green onions!

enjoy! Full recipe is on krollskorner.com