Clean the brussels sprouts under cool water, I like to use this vegetable spray.
Important! Dry them completely with a dish towel or paper towels.
If the bottom of the stem is dirty, thinly slice the tip of each.
Slice them into halves of equal size. Slice larger ones into quarters.
Line them onto baking sheets, flat side down. Note: Darker baking sheets cook faster, especially on the outside.
Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Place in the oven for 15 minutes and remove immediately.
Flip each brussel sprout over. If some are very dark on the outside of the pan, switch them with a some that are in the middle of the pan for even cooking.
Place them back in the oven. Note: There is a fine line here between perfectly roasted vs. burnt.
Check on them every 4 minutes and shake the pan, then continue to roast, until they’re dark green/brown, but not black.
Drizzle each pan with 2 Tablespoons of honey and use a spoon to toss and coat evenly.
The sooner you can serve them, the better they’ll taste!
Notes
Brussels Sprouts with Bacon
Bacon adds an additional element of flavor and texture to roasted brussels sprouts.
It's a good idea to cook the bacon first and reserve the bacon grease to toss with the Brussels Sprouts prior to roasting.
Roughly chop the bacon and sprinkle it over the brussels sprouts after roasting, just before serving.
Brussels Sprouts with Garlic
If you choose to add garlic, add about 5 cloves that have been generously tossed in oil and a little salt.
Add them after the first 15 minutes of cooking, after you've flipped them over.