Home » Appetizer » Currently Reading:

Honey Balsamic Brussels Sprouts

November 5, 2012 Appetizer No Comments
Fresh Brussel sprouts full frame

Chances are that at some point in your life, probably when you were a child, you were ‘threatened’ with brussels sprouts. To me, this is sad for two reasons: 1) food shouldn’t be a threat, and 2) brussels sprouts aren’t really that bad. In fact, they have become one of my favorite vegetables as of late! Yes, I am no longer a kid anymore and my tastes have changed. But, like all other foods, if you prepare and season them properly, you too can enjoy brussels sprouts. They also pack a very healthy punch, so you get the benefit of a nutritional dish. The first step that I take to making tasty brussels sprouts is  cooking them in a bit of lightly salted water. It is said that a full boil reduces the nutritional value of the sprouts, so just a quarter cup of water in a pan does the trick. The addition of a little salt helps flavor the sprouts while cooking. Next, you mix equal parts balsamic vinegar, olive oil and honey for a quick glaze. Adding this to the sprouts at the last stage of cooking makes for a delicious and flavorful coating. Toss them with a dash of onion powder, and you are good to go!

 

HONEY BALSAMIC BRUSSELS SPROUTS
1 12oz package brussels sprouts, tips removed, then sliced in half
1/4 cup water, lightly salted
1 tbspn balsamic vinegar
1 tbspn olive oil
1 tbspn honey
dash of onion powder

In a large pan, add the salted water and brussels sprouts. Cover with a lid and cook over medium heat for 8 minutes. Mix the balsamic, olive oil and honey and set aside. Remove lid and let cook for another 4 minutes, or until the water has completely dissolved. When the water has completely dissolved, add the honey balsamic oil mixture, toss to evenly coat the sprouts, lower the heat and simmer uncovered for another 3-5 minutes. Remove from heat, plate and lightly sprinkle with onion powder.

Share

Comment on this Article:







 

Recent Comments

  • Rainy: Thank you for posting this recipe!...
  • Dom: Ines, Thank you for taking the time to write a response to ...
  • Ines Di Lelio: HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE A...
  • Karen: An addition... I had done this first, and then tonight I was...
  • Karen: I was laughing as I was reading this because I know the exac...
powered by
Socialbar

Page optimized by WP Minify WordPress Plugin