Peel the outer leaves from the sprouts, and chop the ends of the stalks off. Place the sprouts in a small baking dish and dot on the butter in small pieces. Sprinkle on a pinch of salt and pepper and place in the oven for 15-20 minutes, stirring once or twice during cooking, until lightly browned.
A few minutes before the sprouts are ready, stir together the honey and balsamic vinegar. Place in a small frying pan/skillet over a medium-high heat. Allow to bubble for a couple of minutes until thickened. Add the sprouts to the pan and toss to coat, then pour the sprouts into a serving dish.