* Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 1 pound quartered trimmed Brussels sprouts, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté 3 minutes. Add 3 thinly sliced garlic gloves; sauté 2 minutes or until lightly browned. Add 3 tablespoons water; cover and cook 3 minutes or until Brussels sprouts are tender. Drizzle with 1 tablespoon honey; toss well to coat.