Use a sharp knife to cut the thawed Brussels sprouts in half. Season with SP&C. Set aside.
Brown the Cajun trinity of onion, bell pepper, and celery in 2 tablespoons butter or oil in a cast iron skillet.
Stir the minced garlic into the trinity. Cook for 1 minute.
Add the Brussels sprouts, halves side down in the pot. Move the browned Cajun trinity and garlic around the skillet to ensure that all the halves have direct heat to caramelize.
Melt the 4 tablespoons of butter. Pour the vinegar, Tabasco, and honey into the melt butter, and stir to combine.
Pour the sauce over the Brussels sprouts.
Cover, and cook without stirring until the cut Brussels sprouts side is charred to your liking, about 12 to 20 minutes. Turn the charred halves over to brown the other side while the other Brussels sprouts halves are browning. If the sprout halves on the outer edge of the skillet are not browning, move them to the middle to get the direct heat you need to finish the dish.