Roasted Brussels sprouts with balsamic vinegar

Instructions

1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Cut
2. 450g Brussels sprouts in half (or quarters if larger) and
3. toss in a bowl with 1 tablespoon olive oil, then season.
4. Spread out onto a baking tray and roast for 15 minutes,
5. until the sprouts are tender and charred in spots. In the
6. same bowl used to coat the sprouts, whisk together
7. 2 tablespoons balsamic vinegar and 1 tablespoon clear
8. honey. Add the sprouts and toss to coat.