• 1 1/2 pounds frozen or fresh Brussels sprouts
• 3 tablespoons extra virgin olive oil
• 3/4 cup balsamic vinegar
• 3 tablespoons honey
• 1 1/2 tablespoons Dijon mustard
• 2 cloves minced garlic
• 1/4 cup lukewarm water
• Kosher salt
• Freshly ground black pepper

Heat olive oil in a large skillet over medium heat. As oil heats for approximately 3 minutes, cut Brussels sprouts into equal halves. Add Brussels sprouts, cut side down, and cook for around 4 minutes until they are golden brown on the bottom. Add water to skillet and cover to steam sprouts. After about 3 minutes, they should be tender when pierced with a fork. If the water in the skillet dries before Brussels sprouts are adequately tender, add another 1/8 cup of water and cover for additional steaming. Once sprouts are tender, remove them from skillet and set aside on a plate. Pour vinegar, honey, mustard and garlic into the skillet and whisk to combine. Keeping the heat to medium, bring to a simmer and cook for around 7 minutes, until syrupy. Return Brussels sprouts to the skillet, toss to coat, and heat thoroughly for about 3 more minutes. Season with salt and pepper to taste and serve immediately.