1. Place racks in upper-middle and lower-middle of oven and heat to 450 degrees.

2. Combine Brussels sprouts, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl and toss to coat. Divide Brussels sprouts between two baking sheets and spread into an even layer with cut sides facing down (reserve bowl). Pour 2 teaspoons water onto each baking sheet and cover tightly with foil. Transfer to oven and roast 10 minutes. Carefully remove foil, rotate baking sheets, and switch their positions in oven. Continue roasting until Brussels sprouts are browned and darkened in spots, 12 to 15 more minutes.

3. Meanwhile, combine honey, butter, and red pepper flakes in a small saucepan. Bring to a boil over medium-high heat and cook, swirling occasionally, until honey is foaming and has darkened slightly, about 3 minutes. Carefully add vinegar and thyme sprigs (mixture will foam up), then remove from heat.

4. Transfer roasted Brussels sprouts to reserved bowl. Remove thyme sprigs from glaze and discard, then pour 2 tablespoons glaze over Brussels sprouts and toss to coat. Transfer to a serving dish and serve with extra glaze.

Source: Hannaford fresh Magazine, October - November 2019