In a small bowl, prepare the sauce, by whisking together olive oil, Dijon mustard, balsamic vinegar, honey and Worcestershire sauce until creamy. Set aside.

Heat a large ono-stick skillet over medium heat until hot, about 2 to 3 minutes, add Brussels sprouts, cut-side down; cover and cook until other side is browned, about 3 more minutes. Pour sauce over

Brussels sprouts and toss to coat. Pour into serving dish and sprinkle with parsley. Makes 4 servings, each 1/2 cup