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