Brussel Sprout Recipes Honey Glazed

ROASTED BRUSSELS SPROUTS WITH HONEY

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.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR & HONEY

Steps:

• Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
• Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
• Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
• *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

BRUSSELS SPROUTS WITH MAPLE GLAZE

Steps:

• Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you're not roasting anything else at the same time.)
• Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
• Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
• Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
• Roast for 25 minutes until very browned and tender (don't stir!).
• While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze).
• When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

HONEY BALSAMIC ROASTED BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220ºC).
• Slice the stem off of the Brussels sprouts and then halve them.
• On a prepared baking sheet, combine Brussels sprouts and remaining ingredients. Mix evenly.
• Bake for 15-20 minutes.
• Allow to cool for 5 minutes.
• Enjoy!

HONEY-GARLIC BRUSSELS SPROUTS

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.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

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.

ROASTED BRUSSELS SPROUTS WITH WARM HONEY GLAZE

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.

BRUSSELS SPROUTS WITH HONEY-GARLIC GLAZE

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.

HONEY GLAZED BRUSSELS SPROUTS

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.

HONEY-GLAZED BRUSSELS AND RICOTTA CROSTINI

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.