In a roasting pan, toss the brussels sprouts with the balsamic vinegar and olive oil and spread out to one layer. Sprinkle with the sea salt.
Bake in the oven, tossing occasionally, about 20-30 minutes until the sprouts are soft and the edges are caramelised a dark brown. Set aside.
Meanwhile, in a small frying pan, toast the walnuts over medium heat until they start to colour. Add the honey, butter, and salt, and simmer a little until the walnuts are coated. Set aside to cool.
Assemble your components on a platter or in a bowl: the roasted sprouts with the walnuts and cranberries, with the cheese dotted over the top. Add a drizzle of balsamic (vinegar or reduction/syrup) if you like.