Honey Balsamic Brussels Sprouts
If you are looking for something healthy – yet delicious – to accompany your meal, look no further. These honey balsamic Brussels sprouts are just it. A balanced, nutrient, quick and easy side dish that also packs lots of flavor. Blanch them first, to help them maintain their color and structure and then sauté them, to give them a nice caramelized flavor. They crave acidity, so adding balsamic vinegar is the perfect way to highlight their taste. But the ingredient that elevates this ordinary vegetable, by adding just the right amount of sweetness, is honey. The end result is a unique – both sweet and tangy – taste combination. Sprinkle them with sesame seeds to add a crunchy element and enjoy!
INGREDIENTS
1 lb or 500 grams Brussels sprouts
2 tbsp butter
2 tbsp balsamic vinegar
2 tsp honey
Freshly cracked pepper
Salt
Sesame seeds
INSTRUCTIONS
Step 1
First, wash the Brussels sprouts to remove any dirt, then trim them. Cut the hard stem end of each sprout and remove any yellow leaves. After that, cut the big sprouts – from tip to trimmed end – in half. You can leave the smaller ones whole.
Step 2
Meanwhile, bring some water to a boil and salt generously. Blanch the prepared Brussels sprouts in the boiling water for about 3 minutes. Remember that it is best to undercook than to overcook.
Step 3
Add the butter to a pan over medium/high. At the same time, drain the sprouts completely and transfer them to the pan. Let them sauté – cut side down – for 3-4 minutes until golden brown.
Step 4
Finally, add the balsamic vinegar and the honey and stir the sprouts to coat them evenly. Remove them from the heat, salt and pepper to taste and top them with sesame seeds. Serve these honey balsamic Brussels sprouts right away and dig in while still warm!
Honey Balsamic Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts
- 2 tbsp butter
- 2 tbsp balsamic vinegar
- 2 tsp honey
- Pepper freshly ground
- Salt to taste
- Sesame seeds
Instructions
- Wash and then trim the sprouts. Cut the hard stem and remove any yellow leaves. Cut the big sprouts – from tip to trimmed end – in half.
- Bring some water to a boil and salt generously. Blanch the sprouts in the boiling water for about 3 minutes. It is best to undercook than to overcook.
- Add the butter to a pan over medium/high. Drain the sprouts completely and transfer them to the pan. Let them sauté – cut side down – for 3-4 minutes until golden brown.
- Add the balsamic vinegar and the honey and stir to coat the sprouts evenly. Remove from heat, salt and pepper to taste and top them with sesame seeds. Serve them right away and dig in while still warm!
