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Preheat oven to 425°F.
Line a rimmed baking sheet with aluminum foil and coat with avocado oil.
Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer veggies to prepared baking sheet, place all the brussel sprouts cut side down, and roast until tender and caramelized, about 20 minutes.
Place roasted brussel sprouts back in bowl. Add balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.