Trim the dry tips off the brussels sprouts stems and cut brussels sprouts in half, careful not to cut too much off the stems so the halves stay intact. Place in colander, rinse under cold running water. Shake colander to drain as much water as possible.

Place a medium, deep sided nonstick saute pan over medium heat. Add olive oil, butter, brussels sprouts, salt and pepper. Toss or stir to coat evenly until butter is melted.

Saute over medium heat, only stirring occasionally, until some of the brussels sprouts begin to brown lightly. About 5 minutes.

Reduce heat to medium low, cover and allow to steam until just fork tender, stirring occasionally. About 10-15 minutes more.

When fork tender, uncover, increase heat to medium once more. Add balsamic vinegar, honey and crushed red pepper flakes. Stir or toss gently to coat. Saute until balsamic vinegar has reduced and honey begins to caramelize forming a nice glaze on the Brussels sprouts. About 5 minutes more.

Taste and adjust seasoning as desired before serving. Enjoy!