1 1/2 lbs. Brussels Sprouts
1/2 cup olive oil
1/4 cup rice-wine vinegar
1/4 cup honey
2 Tbls. Siracha
Kosher salt and fresh pepper

1 1/2 lbs. Brussels Sprouts 1/2 cup olive oil 1/4 cup rice-wine vinegar 1/4 cup honey 2 Tbls. Siracha

Preheat oven to 400F. Trim stems and cut sprouts in half.
Whisk olive oil,vinegar, honey and siracha together. Add sprouts and toss to coat. Season w/ S&P to taste.
Place on baking sheet cut side down. Drizzle with remaining oil mixture.
Roast until crispy on the outside and golden on cut sides, about 30 minutes. Enjoy!