Brussels Sprouts with Chocolate Port Sauce

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1 1/2 pounds Brussels sprouts, trimmed

3 tablespoons olive oil 

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter 

1 tablespoon minced shallots 

1/2 cup port wine 

1 tablespoon balsamic vinegar 

1 teaspoon fresh thyme leaves, minced 

1/2 cup vegetable broth 

2 tablespoons finely chopped bittersweet chocolate 

1 tablespoon honey