Roasted Brussels Sprouts with Warm Honey Glaze

This was a very pleasant surprise. I wanted to do something new with my brussels and this proved to be a keeper! I was worried that the glaze would be overwhelmingly sweet but it was a nice balance of sweet, acid (I used sherry vinegar), and spicy. I did cook my glaze about 6 minutes to get it to thicken but any more and it would have been caramel (any less and it was a little to runny to "glaze"). Also I only made 1/2 the glaze and it was more than enough for 14 ounces of brussels. Don't skip the green onions they are a nice addition.