One time I had some great Brussels sprouts at a restaurant, I don’t remember the name of it but it was a tapas place — where you order over-priced, appetizer-size portions of a wide variety of dishes to share with the table. Someone told me what made those Brussels sprouts so good was the caramelized honey, so I thought I’d give it a try tonight.
I didn’t have enough Brussels sprouts and they were looking sad – half had to go in the compost – so I threw in some equally sad-looking broccoli. Below is the “during” picture; you can see my kitchen is all taped up while the backsplash is being redone.
It took me so long to figure out why my camera flash wasn’t working, that I started burning the Brussels sprouts before I meant to – ah, the life of a blogger who must get photos for the dear readers. The Brussels sprouts still came out scrumptious. I got a compliment on them from every member of the family, although my son said, “These are great carrots.” ??
Caramelized Brussels Sprouts
~1/2-1 pound Brussels sprouts, quartered (stems/ragged outer leaves removed)
2 T butter or avocado oil
1 T honey
1 T balsamic vinegar
1 t thyme
2-3 T chopped walnuts
1/4 t sea salt
Melt the butter in a large pan over medium heat. Add the sprouts and sauté until golden brown, 8-10 minutes. If they start to dry out, add a tablespoon of water. Add honey, balsamic vinegar, thyme, and walnuts. Mix well and cook until desired tenderness, about 5 minutes. Season to taste with sea salt.
