Prepare your sprouts. Rinse and cut off the hard core at the bottom. Then halve or quarter the sprouts depending on the size of the vegetables.

Steam the sprouts: Heat a couple inches of water in a big pot over medium high heat and cover the pot. When the water is boiling and you see steam, remove the lid and drop in your steamer basket. Fill the basket with the sprouts. Return lid but don't cover the pot tightly with the lid. You want the steam to escape so place the lid on the pot at an angle. Steam the sprouts until they are "not hard." You don't want them fork tender - they're going to cook some more when you roast them in the oven. You want to take off the hard, crunchy edge. This should take five to seven minutes.

Pour the sprouts onto a non-stick roasting pan or cookie sheet. Sprinkle with salt. Pour olive oil over sprouts and coat well. Douse with honey and vinegar. Use your hands to coat the sprouts with everything and arrange evenly on pan.

Roast at 350 to 375 degrees for about 10 minutes. Turn them with a metal spatula or fish spatula and roast about 5 to 7 more minutes until nicely browned and crisp.