Method

1. In a large pot of boiling salted water, cook the sprouts in batches until bright green, about 3-5 minutes per batch.

2. Drain the Brussels sprouts and transfer them to a large bowl of ice water. When cool, remove the sprouts from the cold water, drain well, and cut them in half lengthwise.

3. Working in two batches, melt half the butter in a large sauté pan over medium-high heat until it is golden brown, about 2 minutes. Add the sprouts and increase the heat to high.

4. Sauté until the Brussels sprouts are golden brown, about 5 minutes. Add thyme and honey, and mix well. Season to taste with salt. Transfer to a platter, cover with foil and repeat with remaining Brussels sprouts.

5. Spoon the Brussels sprouts onto a large serving platter and serve immediately.