I never liked brussels sprouts as a kid. I think it was because Mom always bought them frozen, boiled them, and served them with nothing more than salt and pepper. Mom was working a full-time job and cooking for five, so I don't fault her.
Now that I am grown up I have fallen in love with a lot of the vegetables I didn't like as a kid by buying them fresh and finding creative ways to prepare them. Such is the case with brussels sprouts, in particular served this way with a delicious Honey Almond glaze.
- 1 pound of brussels sprouts
- 1/4 cup of honey (try a really good local one)
- Juice from 2 lemons
- 1/3 cup blanched or toasted slivered almonds
- 1/2 tsp of red pepper flakes (optional, we omitted them here)
Step 1: Clean and Halve Sprouts
In a plastic colander, thoroughly clean and rinse brussels sprouts and pat dry. Halve or quarter them, based on your preference.
Step 2: Prepare Glaze and Sprouts
Prepare your brussels sprouts according to your favorite method. Here are some suggestions:
Deep fry brussels sprouts in 350 degree Fahrenheit vegetable oil for 2-3 minutes per batch
Toss the brussels sprouts in olive oil, salt, and pepper and then roast them on a sheet pan in a 400 degree Fahrenheit oven for 35 minutes.
Toss brussels sprouts in salt and pepper and place in a steamer for 8-10 minutes.
Preparing the Glaze:
Place the honey and lemon in a bowl and whisk vigorously until it emulsifies.