It’s a tiny, quirky little vegetable. One that’s often misunderstood and unappreciated. But pan-sear these beautiful green bites in olive oil, drizzle them with amber honey and add a pop of heat from sriracha sauce. Now that’s a sprout that will surely catch your attention!
For years, this member of the cabbage family only graced our tables during the holidays, due to their somewhat limited growing season. Now Brussels sprouts are widely available year-round and they’re really quick and simple to prepare.
Start by pan-searing Brussels sprouts in olive oil with a touch of kosher salt and black pepper. Once they develop a golden hue, that first layer of flavor develops. They’re certainly wonderful just like this. But drizzle them with honey, stir in some spice from a touch of sriracha and you’ve got a complex and delightful dish.
It’s an explosion of flavors – from your cutting board to your table in less than 30 minutes.
Honey Glazed Brussels Sprouts
1-½ pounds Brussels sprouts
2 tablespoons olive oil
2 tablespoons honey
1 to 2 teaspoons sriracha sauce
¾ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Rinse the Brussels sprouts, trim the ends, remove any yellowed or damaged outer leaves and cut the sprouts in half.
Warm the olive oil in a large sauté pan over medium heat and place the sprouts cut side down in the pan. Gather up any loose leaves and add them to the pan. Sprinkle with the kosher salt and black pepper.
Cook the sprouts until they’re golden on the cut side, about 10 to 12 minutes. Stir the sprouts and continue cooking until the sprouts are just tender, about 2 to 3 minutes.
Drizzle with the honey and the sriracha sauce, using 1 teaspoon if you like just a touch of heat, 2 teaspoons if you like more heat.
Stir to coat evenly and cook for another minute or two to warm through. Serves 6.
Honey Glazed Brussels Sprouts
Equipment
- Large sauté pan
Ingredients
- 1-½ pound Brussels sprouts
- 2 tablespoons olive oil
- 2 teaspoons honey
- 1 to 2 teaspoons sriracha sauce
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Rinse the Brussels sprouts, trim the ends, remove any yellowed or damaged outer leaves and cut the sprouts in half.
- Warm the olive oil in a large sauté pan over medium heat and place the sprouts cut side down in the pan. Gather up any loose leaves and add them to the pan. Sprinkle with the kosher salt and black pepper.
- Cook the sprouts until they’re golden on the cut side, about 10 to 12 minutes.
- Stir the sprouts and continue cooking until the sprouts are just tender, about 2 to 3 minutes.
- Drizzle with the honey and the sriracha sauce, using 1 teaspoon if you like just a touch of heat, 2 teaspoons if you like more heat. Stir to coat evenly and cook for another minute or two to warm through.
