ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY
Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!
Provided by cdbruss
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
- Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.
Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g
HONEY GLAZED BRUSSELS SPROUTS
An easy recipe for Brussels sprouts. The mix of honey and soy sauce give it an original and interesting flavor. Serve with plain rice, white or whole grain. Great with sausages or pork chops. I do not add salt and pepper, as the bouillon cube, soy sauce, and bacon give enough flavor for our taste. You may cook the sprouts in a microwave instead of boiling if you prefer.
Provided by Abuela Nany
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
- Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 17.9 g, Cholesterol 19.4 mg, Fat 15.1 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 4.6 g, Sodium 721 mg, Sugar 13.6 g
ROASTED BRUSSELS SPROUTS WITH WARM HONEY GLAZE
These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them out!
Provided by Molly Baz
Categories Bon Appétit Side Winter Brussels Sprout Honey Lemon Green Onion/Scallion Roast Thanksgiving Fall Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a rack in bottom third of oven and set a rimmed baking sheet on top; preheat oven to 450°F. 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 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.
ROASTED BRUSSELS SPROUTS WITH HONEY
The perfect balance of sweetness and spices makes this roasted Brussels sprouts with honey recipe a real keeper!
Provided by Katie Moseman
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F. Trim the stem ends of the sprouts, then cut each sprout in half on the vertical axis.
- Toss the cut sprouts with the oil. Add the spices and toss again until fully coated. Line a baking sheet with parchment paper and place the sprouts cut side down at least 1/2 inch apart.
- Bake for 15 to 20 minutes, or until the cut sides of the sprouts are nicely browned and any loose leaves have become brown and crisp. Carefully toss the hot sprouts with the honey, then serve.
Nutrition Facts : Calories 160 kcal, Carbohydrate 15 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 177 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
HONEY WALNUT BRUSSELS SPROUTS
This recipe came to me in one of my "I need to mix my salty food with my sweet food" moments. Everyone who has tried it says theses are the best brussels sprouts they have ever eaten, do you have any more?
Provided by Bev in NY
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook sprouts in boiling water to desired tenderness.
- Drain sprouts.
- While sprouts are resting comfortably in a collander, melt butter with honey in a saucepan.
- Stir in walnuts.
- Return sprouts to pan and stir to coat with sauce.
- Salt to taste and serve.
Nutrition Facts : Calories 135.3, Fat 10.6, SaturatedFat 4.1, Cholesterol 15.3, Sodium 44.4, Carbohydrate 10.6, Fiber 0.9, Sugar 8.8, Protein 1.6
HONEY MISO ROASTED BRUSSELS SPROUTS
These honey miso roasted brussels sprouts are the perfect balance of sweet, salty, and savory with a kick of spice. Great side dish for holiday dinners or a weeknight meal!
Provided by Anne
Categories Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Trim the bottoms off the brussels sprouts and cut in half. Place in a large bowl.
- Combine the olive oil, honey, miso paste, and red pepper flakes in a microwave-safe bowl. Microwave for 30 seconds, just until the honey is softened enough to mix easily with the miso and oil. Whisk to combine.
- Add the honey mixture to the brussels sprouts and toss to coat. Arrange in a single layer on a sheet pan.
- Roast brussels sprouts for 20-25 minutes, until caramelized and tender. Squeeze lemon half over the sprouts and toss.
CIDER-GLAZED BRUSSELS SPROUTS
Introduce your diners to Cider-Glazed Brussels Sprouts. Cook these glazed Brussels sprouts in apple cider and serve them with bacon and almonds. These Cider-Glazed Brussels Sprouts will make everyone a fan!
Provided by My Food and Family
Categories Nuts
Time 25m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add butter, onions and Brussels sprouts to reserved drippings in skillet; cook and stir on medium-high heat 1 to 2 min. or until Brussels sprouts are lightly browned. Mix next 4 ingredients until blended; pour over sprouts. Cook 5 min. or until liquid is cooked off and sprouts are evenly glazed, stirring occasionally. Stir in bacon.
- Spoon Brussels sprouts into serving bowl; top with nuts.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 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-GLAZED BRUSSELS AND RICOTTA CROSTINI
Provided by Trisha Yearwood
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Put the bread on a baking sheet and toast until crisp and the edges are golden, about 6 minutes. Brush the bread on one side with 1 tablespoon of the olive oil while still hot.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the Brussels sprouts and season with salt and pepper. Let sit for a minute, then toss. Continue to cook and toss occasionally until the sprouts are lightly browned all over, 5 to 6 minutes. Add 1/3 cup water, reduce the heat so the water is simmering and cover the skillet. Cook until the sprouts are tender, 5 to 6 minutes. Meanwhile, stir together the balsamic, honey, red pepper flakes and 1/2 teaspoon salt in a small bowl.
- When the sprouts are tender, uncover and add the balsamic mixture. Simmer rapidly until the sauce reduces and glazes the sprouts, 1 to 2 minutes. Add the butter and sprinkle with the lemon zest. Toss to coat the sprouts in the melted butter; they should be coated in a glossy glaze at this point.
- To serve, spread the ricotta on the toasts. Top with the sprouts. Garnish with the pistachios and parsley leaves.
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ROASTED BRUSSELS SPROUTS RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (140)Estimated Reading Time 6 minsServings 4
- 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.
HONEY-GLAZED SWEET POTATO STEAKS WITH BRUSSELS SPROUTS ...
From foodandwine.com
Servings 2Category VegetablesAuthor Michael MccalebTotal Time 45 mins
- Preheat oven to 400°F. Cut sweet potato lengthwise into 1/2-inch-thick slabs. Place the 2 center-cut potato slabs on a cutting board; reserve remaining sweet potato pieces for another use. Score 1 side of each slab in an 1/8-inch-deep diamond pattern. Stir together ginger, 1 teaspoon salt, coriander, and fish pepper flakes in a small bowl. Rub mixture evenly on sweet potato slabs.
- Heat a large cast-iron skillet over high until smoking, about 3 minutes. Add oil, and swirl to coat bottom of skillet. Add sweet potatoes, scored side down, and cook until bottoms are golden brown, about 1 minute. Flip and arrange brussels sprouts, cut sides down, in a single layer around sweet potatoes. Drizzle with 2 tablespoons honey; transfer skillet to preheated oven. Roast until sprouts are tender and cut sides are caramelized, 12 to 15 minutes. Remove sprouts from skillet, and sprinkle with 1/4 teaspoon salt. Return skillet to oven; roast at 400°F until sweet potatoes are tender, 5 to 8 minutes.
- Meanwhile, carefully separate brussels sprouts leaves, trimming stem ends if needed. Set aside.
- Remove skillet from oven, and drizzle sweet potatoes with remaining 1/4 cup honey. Tilt skillet, and baste sweet potatoes until honey caramelizes and sweet potatoes are glazed, 2 to 3 minutes. Transfer sweet potato steaks to serving plates. Sprinkle with remaining 1/4 teaspoon salt, and drizzle with remaining caramelized honey in skillet. Top with brussels sprout leaves.
HONEY-CHILE GLAZED BAKED BRUSSELS SPROUTS RECIPE - EATINGWELL
From eatingwell.com
5/5 (2)Calories 232 per servingTotal Time 30 mins
- Toss Brussels sprouts, oil and salt in a medium bowl. Spread on the hot baking sheet. Roast until browned and tender, 10 to 15 minutes.
- Drizzle the Brussels sprouts with the honey mixture and stir to coat; continue roasting for 5 minutes more. Sprinkle with sesame seeds.
HONEY GLAZED PAN FRIED BRUSSELS SPROUTS - PUPS WITH CHOPSTICKS
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4.6/5 (11)Total Time 20 minsCategory SideCalories 205 per serving
- For each brussel sprout, remove any yellowed outer leaves from the brussels sprouts and slice off the dark tips at the ends and cut them in half lengthwise.
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HONEY POMEGRANATE GLAZED BRUSSELS SPROUTS - SIMPLE BITES
From simplebites.net
4.8/5 (6)Total Time 11 minsCategory Side DishesCalories 213 per serving
- Over medium-high heat, melt the butter in a large sauté pan. Add in the Brussels sprouts and cook just until they turn a vibrant green, about 3-5 minutes, stirring only occasionally to allow edges to brown. Add in the pomegranate honey and the salt. Stir to coat the sprouts, and then pour in the pecans.
BRUSSELS SPROUTS WITH HONEY MUSTARD GLAZE - RELUCTANT ...
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Cuisine AmericanEstimated Reading Time 3 minsCategory Side DishTotal Time 35 mins
- In a small saucepan, combine butter, vinegar, mustard, honey, and salt. Bring to a simmer, and whisk until combined and honey has dissolved. Allow to cool slightly.
HONEY-GARLIC GLAZED ROASTED BRUSSELS SPROUTS ...
From wholesomelicious.com
5/5 (1)Category Side DishServings 4Total Time 35 mins
- Rinse and dry brussel sprouts, and split each sprout in half trimming off the stems. In a small bowl, stir the oil and garlic. In a large bowl, toss the brussels with oil and garlic mixture.
- Arrange the Brussels Sprouts along the perimeter of the baking sheet, flat side down. Sprinkle with sea salt. Transfer the baking sheet to the oven.
- While Brussels Sprouts are roasting, use the same small bowl of the garlic/oil, and whisk together the balsamic and honey.
BRUSSELS SPROUTS WITH HONEY BALSAMIC GLAZE - FOOD ...
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Servings 4Total Time 35 minsCategory Sides & Sauces
ROASTED BRUSSELS SPROUTS WITH HONEY GLAZE ... - FOOD PHARMACY
From foodpharmacyco.com
Servings 4Estimated Reading Time 2 mins
- Brussels sproutsHeat the oven to 200C/400F. Rinse and clean the cabbage, then slice them in half. Mix the Brussels sprouts with oil, salt and spread them onto a baking sheet. Place the sheet in the bottom of the oven and roast the cabbage until soft, about 20-25 minutes. Meanwhile, heat the honey in a saucepan on the stove. Turn down the heat after coming to a boil and allow it to simmer for awhile. We want it to have a deep amber color so it takes about 3-4 minutes (completely normal for it to start to foam). Remove the pan from the heat and whisk in the red wine vinegar and allspice. Salt to taste. Put back on the stove and simmer for another 3-4 minutes while whisking - we want a glaze that is shiny and bubbly (it thickens when it cools). Put the brussel sprouts onto a large plate and mix with the spring onion, honey glaze and lemon zest. Top with coconut chips - recipe below!
- Coconut chipsMelt coconut oil on the stove and mix it with the coconut chips, honey, smoked paprika powder and a pinch of salt. Stir well. Heat a dry frying pan and spread the coconut chips. Fry on low heat for about 15 minutes (or until golden). Do not increase the heat, as they will burn… Transfer to paper towels and allow to dry. Then top the Brussels sprouts with them.
SPICY HONEY-GLAZED BRUSSELS SPROUTS - GFCHOW
From gfchow.com
Reviews 2Servings 4Cuisine American, SouthernCategory Side Dish, Vegetable
- Cut bottom end off brussels sprouts and then cut in half lengthwise (see photo), for larger ones cut into quarters. Save the outer leaves that may fall off as you are cutting (except for the dirty ones.)
- Heat a large pan with olive oil on medium high heat. Once heated add the minced garlic and cook for approx. 30 seconds.
- Use tongs or your fingers to place brussels sprouts CUT-SIDE DOWN in the pan including any loose leaves and leave undisturbed for approx. 5 minutes.
- Add pepper and using tongs mix the brussels sprouts around in the pan and cook for an additional 2-3 minutes.
HONEY BUTTER BRUSSEL SPROUTS - LOVE AS FOOD
From loveasfood.com
Servings 6Total Time 35 minsCategory Side Dish
- Set oven to 425 degrees F. Add brussel sprouts to a rimmed baking sheet. Add oilve oil and salt, toss to combine. Roast brussel sprouts for 20 minutes.
- While brussels sprouts are in the oven, add honey and butter to a small bowl and melt in the microwave. Mix together to combine.
- After 20 minutes, take brussel sprouts out of the oven and pour honey butter over the top. Toss the brussel sprouts with a spatula or rubber scraper, making sure they are coated in honey butter. Roast for an additional 10-15 minutes.
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