1½ lbs brussels sprouts (about 5-6 cups)
3 tbsp olive oil, separated
¾ tsp kosher salt
½ tsp ground black pepper
2 tbsp balsamic vinegar, separated
2 tsp honey, separated
2 tsp SMAK DAB Mustard (any flavor will do!!)
Preheat oven to 425°F and line a baking sheet with parchment paper.
Trim off the outer dry leaves, cut the bottom off and slice sprouts lengthwise in half.
In a large bowl, toss brussel sprouts with 2 tablespoons of olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, mustard, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer the brussels sprouts to baking sheet (cut side down for extra crispiness) and roast until tender and caramelized, about 20 minutes. (Be sure to keep an eye on it, and toss if one side gets too brown) Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.