Preheat oven to 400 degrees F (200 degrees C).
Chop the Fresh Rosemary (1/2 teaspoon). Zest and juice the Lemon (1).
Clean the Brussels Sprouts (1 pound) by rinsing with water, then pat dry with a paper towel. Remove the outer layer of leaves and stems, then halve.
Toss the sprouts with a small amount of Olive Oil (to taste), Salt and Pepper (to taste). Lay on a baking pan and roast 15-20 minutes, until the outside is dark and crispy.
For dressing, whisk the lemon juice, lemon zest, Olive Oil (1/4 cup), Honey (2 teaspoon), and chopped rosemary together, adjusting amounts as needed. Pour dressing over the sprouts and enjoy!