Blanch the Brussels sprouts

1. Wash and clean the brussels sprouts using cold water and slice in half.
2. Place the brussels sprouts in a large pot and fill the pot with water. Season the water with salt and bring the pot to the constistent simmering boil.
3. Once the brussels sprouts have boiled for 3-5 minutes, drain the brussels sprouts in a strainer/ colander and place them in an ice bath (ice water).

Stovetop cooking

1. Preheat the oven to 350F
2. Heat the olive oil in a large skillet and add in the brussels sprouts.
3. Season with salt and pepper
4. In a small pot melt the butter and honey together. Whisk until well comined and pour the mixture over the brussels sprouts. Continue to cook for 20 minutes.

Roasting

1. Transfer the brussels sprouts to a roasting pan and sprinkle the herbes de Provence and dried cranberries over the brussels sprouts. Bake in the oven for 25-30 minutes.