Start by washing the Brussels sprouts thoroughly and trimming the stem ends. Remove any discolored or damaged leaves. Cut the sprouts in half, allowing for even cooking.

The marinade is the heart of this recipe. Whisk together olive oil, balsamic vinegar, honey, and a hint of Dijon mustard in a bowl. This sweet, tangy, and savory blend will elevate Brussels sprouts to new heights.

Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the Brussels sprouts in the skillet, cut side down, to achieve a satisfying caramelization. Cook them until they are golden brown and slightly crispy, taking care not to overcook.