To make the Glaze:

In a small saucepan on the stovetop reduce the glaze until thickened (bring to a rolling boil and let boil for about 7 minutes).  The balsamic vinegar should be thick enough to coat the back of a spoon.  Stir in the honey and remove from heat.

Set the glaze aside.

To make the Sheet Pan:

Trim the ends off the brussels sprouts and slice them in half.  Dump them in the center of the sheet pan.  Drizzle 1 tablespoon of olive oil over them and salt & pepper them.  Use your hands to toss them around so they are all evenly covered with the oil and seasonings.

Rinse, pat dry and season all sides of the chicken with salt and pepper.

Arrange chicken among the brussels sprouts and drizzle everything with some of the balsamic glaze.  You will have glaze left over.

Shove the sheet into a 400-degree oven and bake for 40 minutes.

Rinse and trim the ends off the asparagus.

After 40 minutes take the sheet out of the oven and add the asparagus and return to the oven for another 10 minutes.

Enjoy!