This is delicious dish from The Food Network Kitchen.

It is simple, fast and easy— my three favorite criteria for choosing a recipe.

The balsamic-honey is a wonderful accompaniment to the brussels sprouts. This tart, yet sweet sauce really compliments this vegetable. It may even persuade your children to taste them and enjoy them!

Whether you are cooking for a crowd or weekday dinner, this recipe is a winner!

Try it for your next holiday celebration! 

Ingredients for Brussels Sprouts with Balsamic Honey

8 cloves of garlic, thinly sliced
1/4 cup extra-virgin olive oil
1 tsp. kosher salt (plus 1 tsp. reserved)
2 pounds Brussels sprouts, trimmed and halved
1/2 tsp. freshly ground pepper (plus 1/2 tsp. reserved)
3/4 cup white balsamic vinegar
2 tbsp. packed light brown sugar
2 tsp. honey
1 bay leaf
Shaved pecorino- romano or parmesan cheese, for topping

Preheat oven to 400.

Combine the garlic and olive oil in a small saucepan over low heat. Gently simmer, stirring occasionally, until the garlic is lightly golden crisp, about 5 to 6 minutes. 

Remove from the heat, transfer the garlic to a paper towel-lined plate using a slotted spoon.

Season the garlic with salt. Reserve the garlic oil.

Toss the brussels sprouts with the reserved garlic oil on a baking sheet and spread in an even layer; season with salt and pepper. Roast until the brussels sprouts are tender and slightly charred, 30 to 35 minutes.

Meanwhile, combine the vinegar, brown sugar, honey and bay leaf in a saucepan and whisk until combined. Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 to 12 minutes.

Remove from the heat; let cool until thick and glossy, about 6 minutes. 

Remove the bay leaf.

Transfer the brussels sprouts to a platter; spoon the vinegar syrup on top and sprinkle with the fried garlic and shaved cheese just before serving.

This recipe can be made up to 2 hours ahead.

Serve at room temperature.