Ingredients:
450g Brussels sprouts, cleaned and halved
2 tbsp. extra-virgin olive oil
1/2 c. balsamic vinegar
2 tbsp. honey
1 tbsp. dijon mustard
2 cloves garlic, minced
Sea salt
Freshly ground black pepper
Directions:
In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom
Add ΒΌ cup water and cover. Let Brussels Sprouts steam until tender
Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic and whisk to combine
Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes
Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. Serve, voila!
