Introduction: Brussels Sprouts With Honey Almond Glaze

By The Coffee Dude
About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

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.

Ingredients:

  • 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)

Helpful Gear:

Follow me on Instagram - @therealcoffeedude

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

Deep fry brussels sprouts in 350 degree Fahrenheit vegetable oil for 2-3 minutes per batch

Roast

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.

Steam

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.

Step 3: Toss and Enjoy!

In a large bowl, add the almonds to the brussels sprouts, then toss with the glaze and serve!

Pictured is how we served them, with pomme frites and a cucumber aioli glazed flank steak.