Honey Brussel Sprouts (Caramelized Brussels Sprouts)

Add large rimmed baking sheet to rack in bottom third of oven, and preheat oven to 450°F.
In a large bowl, toss the sprouts with olive oil, sea salt and pepper.
1½ pounds fresh Brussels sprouts, 2 tablespoons extra-virgin olive oil, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
Carefully remove baking sheet from oven. With tongs, transfer seasoned sprouts to hot baking sheet and spread out in a single layer cut side down.
Roast on bottom rack for 20-25 minutes, until tender, golden and caramelized.
Meanwhile, in a small dish mix honey, sherry vinegar, dijon mustard and crushed red pepper flakes if using.
2 tablespoons honey, 2 tablespoons sherry vinegar, 1 teaspoon dijon mustard, ½ teaspoon crushed red pepper flakes
Remove Brussels sprouts from oven and transfer to serving dish. Drizzle with honey glaze dressing before tossing gently. Top with chopped chives, lemon juice and zest.
1 tablespoon fresh chives, 2 teaspoons fresh lemon juice and zest