Heat the oil in a large skillet over medium-high until it starts to shimmer (but not smoke)
As soon as the oil is hot and shimmering, add the halved Brussels sprouts cut side down. Let them cook undisturbed for 5 to 7 minutes until they develop a caramelized sear.
Add the garlic and saute for another minute. Season lightly with salt and pepper. Add the water, and continue cooking, occasionally stirring until the Brussels sprouts get slightly tender in the middle (they will finish cooking in the sauce). Cook until the sauce reduces to your desired thickness (about 6 to 8 additional minutes).
Stir in the vinegar, soy sauce, and honey. Continue to cook, stirring for 1-2 minutes until the sauce reduces and thickens slightly.
Taste for seasoning and add more salt as needed before serving.
Preheat your oil over medium-high heat. This step is important for a good crisp sear.
Soy Sauce can be salty (even low sodium), so to be sure not to oversalt your dish (that you can come back from), wait to season until after you add the soy sauce and have a chance to taste.
For the best possible sear that will add lots of color and flavor, start with the brussels sprouts cut side down, so theylay nice and flat against the pan’s surface for a good sear that’s golden brown.
The water helps to steam the Brussel sprouts and get tender in the middle. Don’t worry if it evaporates during cooking.
If the pan becomes too dry once the water cooks down add a splash of more water and continue to stir as the water cooks out.