For the glaze
Preheat the oven to 230 degrees celsius, gas mark 8. Place a baking tray in the oven to preheat.
In a large bowl, combine the Brusselssprouts, olive oil, salt and pepper.
Remove the tray from the oven and line with a sheet of baking paper. Arrange the Brussels sprouts cut-side down on the tray and roast for 25-30 minutes or until golden brown.
To make the glaze, combine the orange juice, honey, ginger and fennel seeds together in a medium-sized pot over a high heat and bring to a gentle boil. Lower the heat and cook, stirring often, until the honey forms a deep amber colour, for approximately 5 minutes.
Remove from the heat and add the vinegar. Whisk until smooth and incorporated.
Return to the heat and whisk in the butter followed by the seasoning. Cook for 5 minutes or until smooth and slightly thickened.
Place the Brussels sprouts in a large bowl and toss with the glaze then serve.