Roasted brussels sprouts with honey balsamic vinaigrette

Makes 6 servings

Ingredients

1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed* 2 tablespoons extra virgin olive oil, plus one tablespoon reserved for the vinaigrette ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar 1 teaspoon honey ½ teaspoon dijon mustard

*If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

Instructions

1. Preheat the oven to 400 degrees.
2. Heat cast iron skillet to medium high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, 8 minutes or so, then shake the pan to redistribute them and flip them over. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), about 10 minutes more, depending on how large they are.
3. Make a vinaigrette with the honey, balsamic, mustard, and remaining oil.
4. Dress the sprouts and serve immediately after pulling them out of the oven.

Adapted from https://www.onceuponachef.com/recipes/roasted-brussels-sprouts.html