Open the Ocean Mist Season & Steam Quick Cook bag and pour the Brussels sprouts into a microwave-safe bowl. Drizzle with olive oil, and sprinkle with salt and pepper, tossing to coat evenly. Cover the bowl with a microwave-safe lid and microwave on high for 5 minutes. Alternatively, roast them in a preheated oven at 400°F for 20–30 minutes.

In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium-high heat, then reduce heat and let it simmer for about 10 minutes until it thickens.

Heat a cast iron skillet over high heat. Add a drizzle of olive oil or a pat of butter. Transfer the steamed Brussels sprouts to the hot skillet, adding in fresh thyme. Sauté for 3–4 minutes until crispy and golden-brown.

Drizzle the balsamic glaze over the sautéed Brussels sprouts in the skillet. Toss everything together until coated, and cook for another 1-2 minutes.

Transfer the Brussels sprouts to a serving dish and top with crumbled feta cheese and pomegranate seeds. Serve immediately and enjoy!