Not everyone loves Brussels sprouts. Probably because not everyone has had these delectable honey-balsamic Brussels sprouts. It doesn’t take much to take them from bitter veggie to instant family favorite, and this recipe makes it simple.

A few ways to spruce up your sprouts:

  • Use raw & unfiltered Local Hive Honey to add some real depth to the sweetness and balance out their natural bitterness. We recommend our Rocky Mountain Blend, with its medium-bodied heft that doesn’t get overpowered by the acidity of the balsamic.
  • Go for the good stuff when it comes to balsamic vinegar. Grab a good bottle, you’ll find plenty of uses for it, whether as a dip for sourdough bread or a base for salad dressings
  • Add butter. (Yeah, that’s it. That’s the tip.)

Makes: 4 servings

Prep: 10 mins

Cook Time: 20 mins

 

Ingredients

1 lb. Brussels sprouts, cleaned and halved

2 tbsp. extra-virgin olive oil

1/2 cup balsamic vinegar

2 tbsp Local Hive Rocky Mountain Honey Blend

1 tbsp Dijon mustard

4 cloves garlic, minced

Kosher salt

Freshly ground black pepper

 

Directions

  1. Heat a large skillet over medium heat, then add oil.
  2. Add Brussels sprouts one at a time, cut side down. Cook 3 to 4 minutes without stirring until browned on the bottom. Add ½ cup water and cover. Let Brussels sprouts steam 3 minutes. If the skillet dries completely, add more water 1 TBSP at a time.
  3. Remove sprouts from skillet and set aside. Pour in vinegar, Local Hive Honey, mustard, and minced garlic to skillet. Whisk to combine.
  4. Bring to a simmer over medium heat and cook until thickened, 6 to 8 minutes. Return sprouts to pan, toss to coat, and cook, stirring, 2 to 3 more minutes. Season with salt and pepper and serve warm.