I admit I haven't found a way to prepare Brussels Sprouts that I don't like but this way tops them all! They turn a lovely, bright, fresh green which provides eye appeal, then you get to the taste - buttery, slightly sweet, slightly earthy and all the way delicious. The 1/4 cup of butter made me nervous, but they are not greasy at all. I didn't have honey butter so I simply drizzled about a large tsp of honey over them when they were almost done and mixed it in as I transferred to a serving bowl. The wine just pulls it all together. I may add a bit of minced garlic to the onions next time. And there will be many next times. Thank you, Pat.
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I admit I haven't found a way to prepare Brussels Sprouts that I don't like but this way tops...