in a small sauce pan over medium heat bring the vinegar, raisins and walnuts to a boil

stir in the honey and reduce the heat to medium low

cook stirring occasionally until the vinegar is reduced by a little over half, about 15-20 minutes

it should be thicker and syrupy

do not let it burn

once it's done set it aside to cool while you roast the brussels sprouts

pour the oil in a large frying pan, place over medium heat

once the oil is hot but not smoking lay the brussels sprouts cut side down

let them cook about 5 minutes

turn them over and 3 more minutes

then stir them gently for about 2 minutes or until cooked, the goal is to get them cooked without having them come completely apart so don't sauté them or get wild turning them but do move them around a bit

once cooked to your liking, no more than 10 minutes, remove from the heat

stir the balsamic dressing, taste for salt, add as needed

spoon the dressing with raisins and walnuts over the sprouts, making sure to get a little dressing on each sprout or just toss the two together if that's how you like it

when serving make sure everyone gets some of the pickled raisins and black walnuts