BRUSSELS SPROUTS WITH BALSAMIC HONEY
Steps:
- Preheat the oven to 400 degrees F. Combine the garlic and olive oil in a small saucepan over low heat. Gently simmer, stirring occasionally, until the garlic is lightly golden and crisp, 5 to 6 minutes. Remove from the heat; transfer the garlic to a paper towel-lined plate using a slotted spoon and season with salt. Reserve the garlic oil.
- Toss the Brussels sprouts with the reserved garlic oil on a baking sheet and spread in an even layer; season with salt and pepper. Roast until the Brussels sprouts are tender and slightly charred, 30 to 35 minutes.
- Meanwhile, combine the vinegar, brown sugar, honey and bay leaf in the saucepan and whisk until combined. Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 to 12 minutes. Remove from the heat; let cool until thick and glossy, about 6 minutes. Remove the bay leaf.
- Transfer the Brussels sprouts to a platter; spoon the vinegar-honey syrup on top and sprinkle with the fried garlic and shaved cheese just before serving. (The Brussels sprouts can be made up to 2 hours ahead. Serve at room temperature.)
HONEY-GARLIC BRUSSELS SPROUTS
At a holiday dinner recently, I had the best Brussels sprouts ever! They were seasoned to perfection and lightly sweetened. I've tried to re-create the dish, and this comes very close. It has just the right amount of garlic and sweetness. -Robin Haas, Jamaica Plain, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Toss all ingredients; spread in a foil-lined 15x10x1-in. baking pan. Bake, stirring halfway through cooking, until sprouts are tender and lightly browned, 15-20 minutes.
Nutrition Facts : Calories 100 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 357mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
HONEY GARLIC SALMON WITH BRUSSEL SPROUTS
Make and share this Honey Garlic Salmon With Brussel Sprouts recipe from Food.com.
Provided by David Hawkins
Categories Healthy
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. Make sure your brussels sprouts are in small pieces so they roast quickly! I like to remove the stems from mine and cut them into quarters.
- mince or grate garlic.
- cut lemon into wedges to serve.
- In a small bowl, whisk together the garlic, soy sauce and honey. Place the salmon filet in the center of the sheet.
- Place the brussels in the bowl and toss them with half of the honey garlic mixture. Spread the brussels around the salmon. Brush the remaining honey garlic mixture over the salmon. It's okay if you have some left - you can use it to brush on once the salmon is finished! I like to add some freshly cracked pepper on top t00.
- Roast the salmon and brussels for 15 minutes, until the salmon easily flakes with a fork and the brussels begin to caramelize. Remove and slice the salmon into pieces. Serve immediately with a sprinkling of herbs, a spritz of lemon and extra sauce!
Nutrition Facts : Calories 434, Fat 10.7, SaturatedFat 2, Cholesterol 104.6, Sodium 727.6, Carbohydrate 35.3, Fiber 3.8, Sugar 25.8, Protein 50.9
ROASTED BRUSSELS SPROUTS WITH BACON
This Roasted Brussel Sprouts with Bacon recipe will convert even the most unlikely person into a sprouts lover. Crispy sprouts, salty bacon and sweet & tangy honey mustard come together in an irresistible side dish sure to impress. This Brussel sprouts and bacon recipe is low-carb and gluten-free, made with 8 ingredients in less than 30 minutes!
Provided by Laura
Categories Side Dish vegetables
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Lightly grease a large baking sheet, set aside.
- In a large bowl, combine Brussels sprouts, olive oil, minced garlic, sea salt and pepper. Stir until ingredients are evenly distributed.
- Evenly spread the oiled and seasoned Brussels sprouts onto the prepared baking sheet.
- Sprinkle the diced bacon evenly around the sprouts on the baking sheet. Make sure everything is in a single, even layer.
- Roast in the preheated oven for 20 minutes, stirring once halfway through. (NOTE: The size of your Brussels sprouts will affect roasting time. I prefer small sprouts for better flavor, but if using large sprouts, you may need to roast longer than 20 minutes).
- While the Brussels are roasting, mix together 2 TBS mustard and 2 TBS honey
- After 20 minutes, or when the Brussels and bacon are starting to brown, remove the baking pan from the oven and drizzle the honey mustard mixture over the Brussels and bacon.
- Stir until evenly distributed and spread mixture in an even layer on the baking sheet.
- Return to oven and roast again for 5-10 minutes (remember, the size of your sprouts will determine this - check at 5 minutes), or until the sauce has thickened and coated the sprouts and the sprouts/bacon are browned.
- Remove from oven and stir the mixture to ensure nothing sticks to the pan.
- Serve warm.
Nutrition Facts : ServingSize 0.5 cup, Calories 121 kcal, Carbohydrate 10 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 275 mg, Fiber 2 g, Sugar 6 g
BRUSSELS SPROUTS WITH HONEY-GARLIC GLAZE
Lovers of Brussel sprouts will greatly enjoy this dish. Partially cooked sprouts tossed in the glaze give them a tangy-sweet taste.
Provided by William Uncle Bill
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare Brussels sprouts, trim ends and peel outer leaves and discard.
- Cut an X about 3/8 inches deep in the stem end of each sprout.
- In a saucepan, add Brussels sprouts, cover with boiling water, bring to boil and cook until just tender crisp, about 5 minutes.
- Drain and let cool slightly.
- Cut sprouts in half through the stems and drain well on paper towelling.
- In a large frying pan over medium heat, cook bacon and onion for about 3 minutes or until onions are softened.
- Add garlic and cook for 1 minute.
- Stir in honey, vinegar and mustard and cook, stirring, until syrupy, about 2 minutes.
- Stir in Brussels sprouts and mix to coat well; cook for 1 to 2 minutes or until heated through.
- Serve hot.
Nutrition Facts : Calories 198.3, Fat 8.1, SaturatedFat 2.6, Cholesterol 11.6, Sodium 199.3, Carbohydrate 29.2, Fiber 4.6, Sugar 20.4, Protein 6.1
HONEY SRIRACHA BRUSSEL SPROUTS
Steps:
- Preheat the air fryer to 400 degrees.
- Wash and drain Brussel sprouts with a paper towel or kitchen towel.
- Trim the end of the brussels sprouts and then cut them in half.
- Place them in a large mixing bowl; sprinkle with salt and drizzle with olive oil.
- Toss or massage Brussels sprouts to coat evenly.
- Place Brussels sprouts in a single layer in an air fryer basket and cook for 10 minutes at 400°F; shake the basket halfway through.
- In a large bowl, add honey and Sriracha and mix very well. Add your cooked brussels sprouts, then sprinkle sesame seeds.
Nutrition Facts : Calories 143 kcal, Carbohydrate 19 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 522 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 6 g, ServingSize 1 serving
ROASTED BRUSSELS SPROUTS WITH GARLIC BUTTER AND PARMESAN
Crispy, caramelised and coated in garlic butter, this is the ultimate way to cook your Brussels sprouts, Christmas or otherwise.
Provided by Philippa Davis
Categories Side dishes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7.
- In a large mixing bowl, season the sprouts and toss with the olive oil.
- Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10-15 minutes, or until the sprouts have softened underneath and coloured on top.
- Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp.
- Sprinkle over the parsley and lemon juice, stir well and serve straight away.
SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS
This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
- Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
- Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
- Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
- Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
- Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.
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