Dish out this classic, tangy, and garlicky side dish with any of your favorite mains.
Trim the tough ends off the Brussels sprouts and cut them in half. Place them in a large bowl.
In a small bowl, whisk together the olive oil, honey, minced garlic, 1 1/2 tablespoons of the balsamic vinegar, salt, pepper, and red pepper flakes (if using) until well blended.
Toss the Brussels sprouts with the marinade until they are evenly coated. Spread them in a single layer on the prepared baking sheet with the cut sides facing down.