Toss Brussels sprouts with olive oil, garlic, honey, salt and pepper on a large baking sheet (or two if needed) (3lbs sprouts, 1/4 cup olive oil, 4 cloves garlic, salt and pepper to taste)
Spread in a single layer, cut side down
Roast 25-30 min until tender and caramelized, stirring halfway through
Reduce balsamic vinegar with honey in a small saucepan until syrupy
