Caramelized Brussels Sprouts with Balsamic Syrup

Adopted from Aliza Green's Starting with Ingredients

Note: I've cut the recipe in half because I was cooking for only two of us. Feel free to double or triple for larger crowds.

About 1/2 pound brussels sprouts
Olive oil for the pan
Kosher salt and freshly ground black pepper

For the syrup:

1/4 cup brown sugar, packed
1/2 cup balsamic vinegar
1 tablespoon honey

In a small saucepan, combine all of the ingredients for the syrup. Heat over medium heat, whisking to dissolve the sugar and honey into the vinegar. Bring the mixture to a boil, then reduce the heat to low and simmer for about ten minutes.

Watch it closely, because this stuff will burn fast if it's over too high a heat. When the sauce is sufficiently reduced, a wooden spoon run along the bottom of the pan should leave a bit of the trail as it parts the vinegar. Remove from the heat and set aside. The syrup will continue to thicken as it cools.

For the sprouts:

Trim the woody bottoms off the sprouts. Stand them on their newly flattened bottoms and cut in half top to bottom. Preheat some oil in a medium-sized saute pan over medium heat. Place the brussels sprouts halves cut side down and saute for about 3-4 minutes, until browned. Turn once, and brown on the other side for about 2 minutes. Drizzle with the balsamic syrup and serve.