In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add wine and cover. Let Brussels sprouts steam until tender, 3 -5 minutes. If the skillet seems dry, add more wine a tablespoon at a time.

Meanwhile, in microwave-safe measuring cup, whisk balsamic vinegar, honey, mustard and garlic. Heat 2 minutes on high. Set aside.

When brussels sprouts finished, drizzle glaze and toss to coat. Season with salt and pepper and serve immediately.