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PdfHeat olive oil in a large skillet over medium-high heat. Place Brussels sprouts cut-side down in a single layer. Cook undisturbed for 4 minutes until deeply browned.
Add the cherry tomatoes and red pepper flakes to the pan. Toss and cook for 3 minutes until the tomato skins begin to burst.
Drizzle with honey and balsamic glaze. Toss constantly for 45 seconds to coat the vegetables in a thick, glossy reduction. Season with salt and pepper.
Transfer to a serving dish and top with fresh lemon zest.