Honey balsamic Brussels sprouts are sprouts roasted hard until the edges char, then tossed while still hot in a glaze of honey and balsamic vinegar, where the honey does the sweetening and gives the glaze enough body to cling to each sprout instead of running off onto the plate. The glaze goes on after the pan comes out of the oven, never before, because honey browns faster than sugar and would turn bitter at roasting heat.
Our hives sit on the dealership campus in Libertyville, and this is the side we start making when the first cold snap arrives and the grill goes quiet for the year. Any good honey works here, though a darker fall honey stands up to the balsamic especially well.
