Honey-Balsamic Brussels Sprouts

Preheat oven to 425°F. Toss Brussels sprouts, oil, thyme, salt and pepper together on a large rimmed baking sheet; spread in a single layer. Roast until the Brussels sprouts are tender and browned, about 20 minutes.

Meanwhile, combine vinegar and honey in a small saucepan; cook over medium-low heat, stirring occasionally, until the mixture is thickened and syrupy, about 5 minutes.

Transfer the Brussels sprouts to a serving dish. Drizzle the balsamic mixture evenly over the Brussels sprouts and serve.