Brussels sprouts with balsamic honey

Ingredients:

• 8 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1 kg Brussels sprouts, trimmed and halved
• 3/4 cup white balsamic vinegar
• 2 tablespoons firmly packed light brown sugar
• 2 teaspoons of honey
• 1 bay leaf
• Shaved Pecorino Romano or Parmesan cheese, for serving

Preparation:

1. Preheat oven to 200°C.
2. Combine the garlic and olive oil in a small saucepan and heat over low heat. Cook gently over low heat, stirring occasionally, until the garlic is lightly golden and crisp, 5-6 minutes. Remove from heat, use a slotted spoon to transfer the garlic to a paper towel-lined plate, and season with salt. Reserve the garlic oil in the saucepan.
3. Toss the Brussels sprouts with garlic butter on a baking sheet and spread them out in an even layer; season with salt and pepper. Bake until the Brussels sprouts are tender and lightly charred, 30-35 minutes.
4. Meanwhile, combine the vinegar, brown sugar, honey, and bay leaf in the same saucepan. Cook over medium-high heat, stirring occasionally, until the syrup becomes a light syrup, 10-12 minutes. Remove from heat; let cool until the syrup thickens and becomes glossy, about 6 minutes. Discard the bay leaf.
5. Transfer the Brussels sprouts to a serving platter, drizzle with the honey-vinegar syrup, and top with roasted garlic and shaved cheese just before serving. Brussels sprouts can be prepared up to 2 hours ahead. Serve at room temperature.