Brussels sprouts with honey and walnuts are a simple, light side dish, surprisingly balanced by a slightly sweet note that counteracts their strong flavor. A short blanch makes them more delicate, while a quick pan-sear completes them. I assure you the final result won’t disappoint. An easy and quick recipe, ideal for making sprouts appealing even to those who usually avoid them.
Other recipes with this vegetable you might be interested in:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 3 servings
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Brussels sprouts with honey
- 12 oz Brussels sprouts
- 2 tsp wildflower honey
- 1 tablespoon water (hot)
- 1/2 teaspoon mild mustard
- extra virgin olive oil
- salt
Tools
- 1 Pot
- 1 Pan
- 1 Small bowl
Preparation of Brussels sprouts with honey
Clean the Brussels sprouts, removing damaged outer leaves and part of the stem. Then blanch them in salted boiling water for 7/8 minutes: they should be tender but still firm. Drain them and, once cooled slightly, cut them in half.
In a pan, heat a few tablespoons of oil before adding the sprouts. Sauté them over medium-high heat for 6/8 minutes, stirring gently, and season to taste after about 4 minutes.
Meanwhile, in a small bowl, dissolve the honey in one tablespoon of hot water; add half a teaspoon of mild mustard and mix well.
Pour this mixture into the pan, stir quickly and let the flavors meld for a couple of minutes. I assure you the mustard doesn’t overpower the flavor of the sprouts; it only helps to balance the dressing.
Finally, turn off the heat and sprinkle with coarsely chopped walnuts. These will add a really pleasant crunchy touch to your dish. The Brussels sprouts with honey are ready to be served. Enjoy! Paola.
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