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.