Perfectly oven-roasted sprouts tossed with sweet and tangy honey balsamic combo just before serving. Make with fresh or frozen Brussels sprouts.
Trim ends from each Brussels sprout. If needed, peel off the wilted outer leaves and discard. Cut each in half.
You can use frozen Brussels sprouts (even the baby kind), just make sure to thaw them out and pat with a paper towel to absorb any moisture.