BRUSSEL SPROUTS RECIPE WITH HONEY RECIPES

Name: Honey Balsamic Glazed Brussels Sprouts
Prep time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb. Brussels sprouts, cleaned and halved; 2 tbsp. extra-virgin olive oil; 1/2 c. balsamic vinegar; 2 tbsp. honey; 1 tbsp. dijon mustard; 2 cloves garlic, minced; Kosher salt; Freshly ground black pepper

BEST HONEY BALSAMIC GLAZED BRUSSELS SPROUTS RECIPE - HO…

Best Honey Balsamic Glazed Brussels Sprouts Recipe - Ho… image

Honey Balsamic Glazed Brussels Sprouts from Delish.com are perfectly seasoned.

Provided by Lena Abraham

Categories dairy-free healthy heart-healthy vegan vegetarian Thanksgiving weeknight meals side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 lb. Brussels sprouts, cleaned and halved
2 tbsp. extra-virgin olive oil
1/2 c. balsamic vinegar
2 tbsp. honey
1 tbsp. dijon mustard
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper

Steps:

In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.
Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 174 calories

ROASTED BRUSSELS SPROUTS RECIPE - BON APPéTIT

Roasted Brussels Sprouts Recipe - Bon Appétit image

Roasted Brussels sprouts soak up this delicious honey sauce, creating a combo you just can’t beat. For crispy results, preheat your baking sheet.

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 10

Ingredients

1½ lb. brussels sprouts, trimmed, halved
¼ cup extra-virgin olive oil
½ tsp. kosher salt, plus more
Freshly ground black pepper
¼ cup honey
⅓ cup sherry vinegar or red wine vinegar
¾ tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest

Steps:

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

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