Roasted Brussels Sprouts With Warm Honey Glaze Recipes

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.

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.

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 HONEY-CHIPOTLE GLAZE

Steps:

• Preheat oven to 400°F. Stir together chipotle and sauce, honey, soy sauce, lime juice, and garlic.
• Toss sprouts with oil, season with salt, and arrange in a single layer on a baking sheet. Roast until crisp-tender and bright green, about 25 minutes. Brush both sides of sprouts with glaze, then continue roasting until crisp and golden, about 10 minutes more. Serve.

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!

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.