Remove the stem and any yellowed outer leaves, then halve Brussels sprouts lengthwise to ensure uniform size and faster, more even caramelization on the cut sides.

Let the sprouts sit undisturbed for 3-4 minutes per side to develop a deep golden crust before stirring, which creates better caramelization and locks in sweetness.

Whisk honey and balsamic vinegar together before adding them to the pan, then reduce the mixture by half over medium heat for a thicker, more concentrated glaze that coats better.

Add minced fresh garlic in the final minute of cooking to prevent it from burning and turning bitter while maintaining its pungent, aromatic qualities.

Use fleur de sel or finishing salt instead of regular salt at the very end to add textural contrast and a brighter flavor pop that balances the sweet glaze.