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

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!