Brussels Sprouts with Dijon and Balsamic Vinegar

I've been trying to nail down different ways to do Brussels Sprouts. The vaguely Chinese-style is pretty easy (minced garlic, ginger powder, soy sauce, sesame seeds, maybe some rice vinegar or cooking sherry), but I really like Balsamic with them, too. I was aiming for vaguely French-inspired, although I don't do much French food since it doesn't play well with veganism as far as I can tell.

Trader Joe's Brussels Sprouts in the microwaveable bag (1 lb.)
2 large shallots, thinly sliced
Olive oil
Balsamic vinegar
Sea salt
Dijon mustard
Cooking sherry
Black pepper
Fresh thyme

1. Microwave sprouts for 4 minutes, with a piece of bread to absorb a little of the ass-smell. Cut in half, lengthwise.
2. Heat 2 tsp olive oil in large pan on medium-high heat. Add shallots and sautee until they begin to brown.
3. Add sprouts and sautee until they begin to steam. Add a healthy splash of balsamic - 2tsp, maybe 1 TBSP. Sprinkle with 3 or 4 pinches of sea salt.
4. Cook about 5 minutes, then add about 1 tsp of mustard and a couple of healthy splashes of cooking sherry.
5. Stir well and cook for 2 more minutes. The vinegar, sherry and mustard should make a sort of paste that clings to the shallots and coats at least part of the sprouts. If it's too thin, keep cooking it down; if it's too thick, add more sherry.
6. Remove from heat, grind some pepper on top and tear the leaves off of a few sprigs of thyme. You don't need too much. Stir together and serve immediately.