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Heat the oven to 200C (180C fan)/390F/gas 6.
Put the sprouts in a roasting tin, toss with them with the oil, pimenton and some seasoning to taste, then roast for 25-30 minutes, until they are tender and slightly crisp.
While the sprouts are roasting, put the honey, oregano, garlic and extra-virgin olive oil in a large bowl and blend to combine.
Once the sprouts are ready, tip them into the honey mix and toss; keep the roasting tin.
Scatter three-quarters of the cheese over the base of the roasting tin, then arrange the sprouts on top in a single layer.
Scatter the rest of the cheese all over the top, then return to the oven for 10 minutes, until the cheese is golden and crisp.
Serve immediately.