1 lb. Brussels sprouts, halved
3 tbsp. extra-virgin olive oil
1/4 c. balsamic vinegar
1 tbsp. honey
1 tbsp. Grainy mustard
2 tsp. crushed red pepper flakes
1/2 c. Freshly grated Parmesan, for garnish
1. Heat grill to high.
2. In a large bowl, combine Brussels buds, olive oil, vinegar, honey, mustard and red pepper flakes and season with salt.
3. Place sprouts on skewers. Grill, turning often until buds are tender and cooked through, about 10 minutes. Garnish with Parmesan and serve.