Honey Butter Brussel Sprout Recipes

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HONEY GLAZED BRUSSELS SPROUTS



Honey Glazed Brussels Sprouts image

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

1 cube chicken bouillon
1 (16 ounce) package frozen Brussels sprouts
½ pound smoked bacon, diced
1 large onion, minced
3 tablespoons honey
3 tablespoons soy sauce
½ cup raisins
3 tablespoons pine nuts
1 tablespoon toasted sesame seeds

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

LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS



Longhorn Steakhouse Crispy Brussel Sprouts image

Provided by Katie Clark

Categories     Copycat

Time 25m

Number Of Ingredients 8

2 lbs Brussel Sprouts
Salt
Oil for frying
½ cup butter
2 tbsp Calabrian Chili Rub**
1 teaspoon sea salt
⅓ cup honey
1 teaspoon sugar

Steps:

  • Wash Brussel sprouts
  • Bring a saucepan of water to a boil and blanch for 4 minutes.
  • Remove from water and drain excess water.
  • Mix together chili rub, sea salt, honey, and sugar.
  • Flash fry the Brussel sprouts and drain excess grease.
  • Melt butter and mix with the other mixture.
  • Pour over the Brussel sprouts.

Nutrition Facts : Calories 296 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 721 milligrams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

HONEY DIJON BRUSSELS SPROUTS



Honey Dijon Brussels Sprouts image

My mother made this for Thanksgiving. It's a wonderful twist on Brussels sprouts!

Provided by Stacy

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 15m

Yield 2

Number Of Ingredients 6

10 Brussels sprouts, halved
1 ½ teaspoons butter, melted
1 ½ teaspoons honey
½ teaspoon Dijon mustard
1 pinch dried dill weed
1 pinch onion powder

Steps:

  • Place Brussels sprouts into a saucepan filled with lightly salted water.
  • Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
  • Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
  • Toss Brussels sprouts in mustard mixture to coat.

Nutrition Facts : Calories 89.1 calories, Carbohydrate 14.1 g, Cholesterol 8.1 mg, Fat 3.4 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 78.1 mg, Sugar 6.9 g

ROASTED BRUSSELS SPROUTS WITH WARM HONEY GLAZE



Roasted Brussels Sprouts with Warm Honey Glaze image

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

1 1/2 lb. brussels sprouts, trimmed, halved
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1/4 cup honey
1/3 cup sherry vinegar or red wine vinegar
3/4 tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest

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.

HONEY-GARLIC BRUSSELS SPROUTS



Honey-Garlic Brussels Sprouts image

At a holiday dinner recently, I had the best Brussels sprouts ever! They were seasoned to perfection and lightly sweetened. I've tried to re-create the dish, and this comes very close. It has just the right amount of garlic and sweetness. -Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

2 pounds Brussels sprouts, trimmed and halved
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons garlic salt

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.

Nutrition Facts : Calories 100 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 357mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED BRUSSELS SPROUTS WITH HONEY



Roasted Brussels Sprouts with Honey image

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

1 pound Brussels sprouts
3 tablespoons olive oil
1 tablespoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon salt
1 pinch garlic powder
1 pinch onion powder
1 tablespoon 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.

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

SLOW COOKER BRUSSEL SPROUTS WITH SWEET HONEY DIJON



Slow Cooker Brussel Sprouts with Sweet Honey Dijon image

The sweet Honey Dijon sauce poured over crock pot brussels sprouts, combined with tasty bites of dried cranberries, make a festive and delicious way to serve a vegetable side dish for Thanksgiving, Christmas and any holiday season. A slow cooker is so easy to set and forget!

Provided by Trisha Haas - Salty Side Dish

Categories     Side Dishes

Time 3h15m

Number Of Ingredients 7

1-2 pounds Brussels Sprouts (halved)
1 tablespoon minced garlic
1/2 cup Honey Dijon Mustard
1/2 cup Honey
6 Tablespoons Butter (Cut Into 1 tablespoon pieces)
1/2 cup Dried Cranberries
salt & black pepper

Steps:

  • To prep, cut brussels sprouts in half and place in slow cooker.
  • Take out a mixing bowl and combine Honey Dijon Mustard, Minced Garlic, Salt and Pepper, and honey. Whisk together until combined.
  • Pour honey mixture in the slow cooker right over Brussels sprouts, add 1/2 cup of dried cranberries, and use a spatula to make sure vegetables are stirred and covered.
  • Season entire dish generously with salt and black pepper.
  • Slice 6 tablespoons of butter into pats and place around the Brussels Sprouts.
  • Add lid onto crock pot.
  • Cook High 1-2 hours or Low 3-4 hours until desired texture (from super soft to slightly firm).

Nutrition Facts : ServingSize 0.5 cup, Calories 299 kcal, Carbohydrate 47 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 762 mg, Fiber 6 g, Sugar 36 g, UnsaturatedFat 5 g

HONEY ROASTED BRUSSEL SPROUTS WITH BACON



Honey Roasted Brussel Sprouts with Bacon image

The perfect side dish for the Christmas and Thanksgiving holidays, or any day! Crunchy, slightly charred and seasoned with great flavors, these Brussel sprouts are roasted and tossed with crispy bacon and honey. Super easy and yummy!

Provided by MinShien

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1 lbs Brussel sprouts
2 tbsp extra virgin olive oil
1 tbsp minced garlic
salt (to taste)
pepper (to taste)
5-6 strips bacon
2 tbsp honey

Steps:

  • Pre-heat oven to 400 degrees F.
  • Cut off steams from Brussel sprouts, then half the Brussel sprouts.
  • Bring halved Brussel sprouts to a large bowl. Add olive oil, minced garlic, salt and pepper. Toss to coat evenly.
  • Spread Brussel sprouts onto a baking sheet. Turn most of the Brussel sprouts face down so they will get a nice char on their flat surface. Avoid overcrowding or overlapping.
  • Bake for 20 minutes.
  • While Brussel sprouts are roasted in the oven. Slice bacon into small pieces and fry until crispy (using a skillet).
  • Remove crispy bacon when done and move to a plate lined with paper towel (so that paper towel will absorb the grease from bacon).
  • When Brussels sprouts are done, bring them to a large bowl. Add bacon to the bowl and add honey. Toss and coat evenly.
  • Serve and enjoy!

Nutrition Facts : Carbohydrate 16 g, Protein 6 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 285 mg, Fiber 3 g, Sugar 9 g, Calories 208 kcal, ServingSize 1 serving

SRIRACHA HONEY GLAZED BRUSSELS SPROUTS



Sriracha Honey Glazed Brussels Sprouts image

Sriracha Honey Brussels Sprouts are the perfect appetizer. A little sweet, a little spicy, and a lot delicious!

Provided by Holly Nilsson

Categories     Side Dish

Time 25m

Number Of Ingredients 6

1 lb Brussels sprouts
3 tablespoons melted butter
2 tablespoons honey
1 ½ tablespoon sriracha (or to taste)
½ teaspoon garlic powder
salt & pepper

Steps:

  • Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • Wash and trim Brussels sprouts, cut in half if large.
  • Combine butter, honey, sriracha, and garlic powder in a small bowl.
  • Reserve 1 tablespoon of the sriracha honey butter and drizzle the remaining over the Brussels sprouts. Toss well. Season with salt & pepper.
  • Roast for 15 minutes. Stir and continue roasting an additional 10-15 minutes or until tender and lightly browned.
  • Place on a serving plate and drizzle with remaining sriracha butter.

Nutrition Facts : Calories 158 kcal, Carbohydrate 19 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 233 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

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