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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Honey-Glazed Brussels Sprouts Recipe

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This recipe for Honey-Glazed Brussels Sprouts is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 lb. Brussels sprouts, trimmed and halved
1/4 C extra-virgin olive oil
1/2 tsp salt
freshly ground pepper
1/4 C honey
1/3 C sherry vinegar or red wine vinegar
3/4 tsp crushed red pepper flakes (optional)
3 Tbsp unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp finely grated lemon zest
Directions:
Directions:
Place a rack in the bottom third of the oven and set a rimmed baking sheet on top; preheat over to 450º. 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 sprouts, cut side down, on a baking sheet. Roast on bottom rack until tender 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), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar). Set saucepan over medium heat, add butter and remaining 1/2 tsp salt, and cook, whisking constantly, until glaze is glossy, bubbling and slightly thickened, about 4 minutes.

Transfer Brussels sprouts to a large bowl. Add glaze and toss to coat. Transfer to a platter and top with scallions and lemon zest.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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