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
- 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
- Heat a large skillet over medium heat, then add oil.
- 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.
- Remove sprouts from skillet and set aside. Pour in vinegar, Local Hive Honey, mustard, and minced garlic to skillet. Whisk to combine.
- 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.
- Combine the sauce ingredients (honey, sriracha, mayo, cayenne, and salt).