Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp Mountain Ridge Raw Honey
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper, to taste
• 1/4 tsp garlic powder (optional)
• 1/4 tsp crushed red pepper flakes (optional, for a little heat)
• Fresh thyme or rosemary, for garnish

How to Prepare:

1. Preheat the oven to 400°F (200°C).
2. Prepare the Brussels sprouts: Trim the ends of the Brussels sprouts and cut them in half. Toss them with olive oil, salt, pepper, and garlic powder (if using) in a large bowl until evenly coated.
3. Roast the Brussels sprouts: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20–25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
4. Prepare the glaze: While the Brussels sprouts are roasting, whisk together the Mountain Ridge Raw Honey and balsamic vinegar in a small bowl. Once the Brussels sprouts are done, remove them from the oven.
5. Glaze and serve: Drizzle the honey-balsamic glaze over the roasted Brussels sprouts and toss to coat. Sprinkle with crushed red pepper flakes (if using) and fresh thyme or rosemary for added flavor and garnish. Serve warm.