Ingredients :

• Brussels Sprouts — Choose them firm, bright green, without yellowed leaves. Size really matters: if some are twice as big as others, cut the large ones into quarters and leave the small ones in halves. They will cook evenly. This is where the difference between a successful dish and a plate of half-burnt, half-raw sprouts is made.
• Honey (or maple syrup) — Classic wildflower honey works perfectly. Maple syrup gives a woodier, slightly less sweet note — some prefer it with sprouts. Avoid very fragrant honeys like lavender or thyme, which compete with the balsamic.
• Balsamic Vinegar — No need to bring out the expensive bottle. A standard supermarket balsamic does the job perfectly. It’s the acidity that counts here — to cut through the sweetness of the honey and balance the natural bitterness of the sprouts.
• Dijon Mustard — People often add it wondering if it’s really necessary. It is. You won’t taste it distinctly in the final result, but it brings a depth that’s missing without it — a slight background tang, something a bit more complex.