Procedure: 1. Preheat oven to 425°F. 2. Use either your cast iron skillet or cookie sheet lined with aluminum foil.
3. Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. 4. In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. 5. Roast until tender and caramelized, about 20 minutes. 6. Remove from oven and place brussels sprouts back in mixing bowl. Add remaining olive oil, balsamic vinegar, and honey and toss to coat evenly.
7. Taste and season with kosher salt if necessary.