Happy New year!!! We made it to another year and for that I am thankful and blessed. For me, a new year is an opportunity to start over and not to be cliche, but 2020 is my year to restart my food choices and develop better cooking and eating habits. I don’t eat poorly but I would like to see more vegetables and less sugar in my diet this year. What about you? What are you working on? I would love to hear about some of your goals in the comments.
So to kick the year off, I’m sharing my favorite way to make brussels sprouts! Growing up, I remember liking brussels sprouts but we didn’t have them too often so now as an adult I’m slowly incorporating some of my childhood favorites into my weekly rotation. One thing about brussels sprouts is that they can be a little bitter so to balance the bitterness I cooked these in honey and butter which adds the perfect amount of sweetness.
Making Honey Roasted Brussels Sprouts
Step 1: Clean & Blanch
Clean the brussels sprouts in cold water to remove any sand and dirt. Cut them in half and place them in a large pot and fill the pot with water. Bring the brussels sprouts to a simmering boil and allow them to boil for 3-5 minutes. Drain the brussels sprouts and place them in a ice bath (a bowl of ice water) for 2-3 minutes. Blanching the brussels sprouts helps them release some of their acidity and maintain their bright green and yellow color while roasting. This is also what you would want to do if you wanted to freeze them.
Step 2: Stove stop prep
Heat the olive oil in a large skillet and add the blanched brussels sprouts to the skillet and season with salt and pepper. In a small pot, melt the butter and honey together, bring to a boil, and pour the mixture over the brussels sprouts. Let the brussels sprouts cook on medium heat for 20 minutes.
Step 3: Roasting
Once they are finished cooking on stove, transfer them to a roasting pan. Be sure to get all of the honey butter mixture onto the roasting pan as well. Season the brussels sprouts with the Herbes De Provence seasoning and add in the dried cranberries. Roast in the oven for 20-25 minutes until they are tender. Enjoy!
Crispy and tender Brussels sprouts cooked in a buttery honey sauce.
1 pound brussels sprouts
2 tablespoons olive oil
5 tablespoons unsalted butter
3/4 cup honey
Salt & pepper, to taste
1 tablespoon Herbes de Provence seasoning
1/2 cup dried cranberries
Blanch the Brussels sprouts
- Wash and clean the brussels sprouts using cold water and slice in half.
- Place the brussels sprouts in a large pot and fill the pot with water. Season the water with salt and bring the pot to the constistent simmering boil.
- Once the brussels sprouts have boiled for 3-5 minutes, drain the brussels sprouts in a strainer/ colander and place them in an ice bath (ice water).
- Preheat the oven to 350F
- Heat the olive oil in a large skillet and add in the brussels sprouts.
- Season with salt and pepper
- In a small pot melt the butter and honey together. Whisk until well comined and pour the mixture over the brussels sprouts. Continue to cook for 20 minutes.
- Transfer the brussels sprouts to a roasting pan and sprinkle the herbes de Provence and dried cranberries over the brussels sprouts. Bake in the oven for 25-30 minutes.
Keywords: How to make brussels sprouts