Prepare the Brussels Sprouts: Rinse the Brussels sprouts and trim off the stems and any loose, damaged outer leaves. If you have very large sprouts, cut them into quarters to ensure even cooking. Halve the rest so that all pieces are roughly the same size.
Preheat the Oven: Set your oven to 425°F (220°C) and position the oven rack in the middle. Line a baking sheet with heavy-duty aluminum foil to make cleanup easier and prevent sticking.
Season and Roast: Place the prepared Brussels sprouts directly on the lined baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle the kosher salt and black pepper evenly over them. Toss the sprouts gently with your hands or a spatula to coat every piece well. Roast in the oven for about 20 minutes, stirring once halfway through, until they turn tender and develop golden-brown, crispy edges.
Add the Finishing Touches: Remove the baking sheet from the oven and drizzle the remaining tablespoon of olive oil over the sprouts. Follow with the balsamic vinegar and honey, then toss everything together until the sprouts are evenly coated with the glaze.
Taste and Serve: Give the Brussels sprouts a quick taste and add more salt or pepper if needed. Serve warm as a flavorful, nutritious side dish
