Make Balsamic Glaze: Add balsamic vinegar and honey to a small nonstick skillet over medium-low heat. Let simmer until glaze reduces to half and thickens. Remove from heat and transfer to a small bowl to cool.

Heat oil in a large skillet over medium heat. Season Brussels sprouts with salt, pepper and garlic powder.

Place sprouts flat side down in the hot skillet. Pour ¼ cup water evenly around the sprouts. Cover with lid and cook for about 10 minutes until bottoms are golden.

Remove lid and flip sprouts over (golden side up). Add about 2 tablespoons water around the sprouts. Sprinkle in chunks of butter. Cover with lid and cook for another few minutes until sprouts are tender.

Remove lid and turn heat up to medium-high to cook off any excess liquids.

When done, drizzle with balsamic vinegar and sprinkle with freshly grated parmesan cheese. Enjoy!