1 Lb. Brussels Sprouts
3 Tbsp. Olive Oil
1/4 Cup Balsamic Vinegar
1 Tbsp. Honey
1 Tbsp. Mustard
2 Tsp. Crushed Red Pepper Flakes
Pinch of Salt (can be more to taste)
1/2 Cup Freshly Grated Parmesan Cheese
optional: Corn Starch, 1 Tbsp. per pound of Sprouts
Fire up your Arteflame and get it ready for grilling.
Cut the Brussels sprouts in half top to bottom.
In a large mixing bowl, add the Brussels sprouts and all the other ingredients. Mix everything together so that the Brussels sprouts are fairly evenly coated.
Option: for Extra Crispy Brussels sprouts, add the corn starch to the mix. This will give it an extra crispy flavor.
Add some olive oil to the Arteflame cooktop where you're going to grill and spread evenly.
Put the Brussels sprouts face down directly on the cooktop. You can move them around if you wish to make sure they have some olive oil on them or you can just leave them. Check after a few minutes for doneness. When the face has a nice charr, turn them over to get some more charr on all sides. (Note, it has been my experience that you can leave them on for a long time. They just seem to caramelize more and more the longer you leave them ...)
Serve directly from the grill.