Roasted Brussel Sprouts with glaze

Preheat the oven to 220 ° C.
Clean the Brussels sprouts; remove the outer leaves including the stem and cut the florets into halves (quarter them if necessary so that all are the same size).
Cover a baking tray with aluminum foil.
In a bowl, mix the Brussels sprouts with 2 tablespoons of olive oil, salt and pepper.
Distribute evenly on the baking sheet and bake in the oven for about 20 minutes until they are soft, evenly browned and caramelised. Turn occasionally.
Meanwhile, mix the remaining olive oil with the balsamic vinegar and the honey until smooth.
Remove the Brussels sprouts from the oven and mix well in the bowl with the sauce and season to taste.
Perfect as a side dish or with a larger portion of toasted bread as a main course.