* 2 pound (907 g) brussels sprouts, trimmed and halved lengthwise
* 2 tablespoons olive oil
* 1 teaspoon kosher salt
* 3 tablespoons honey
* 1 lime, juiced (2-3 tablespoons juice)
* 3 cloves garlic, minced
Preheat the oven to 425 degrees F.
Spread the trimmed brussels sprouts on a rimmed baking sheet, drizzle them with the olive oil, and sprinkle the salt over top.
Stir them around to coat them with the oil and then roast for 15-18 minutes, until tender.
In a small bowl, whisk together the honey, lime juice and minced garlic.
Drizzle this over top of the roasted brussels and stir to coat.
Roast for another 3-5 minutes and enjoy.