I’m thrilled to have another brussel sprout recipe I love. Kathy’s recipe for Cream Brussel Sprouts was the recipe that made me like brussel sprouts at all! However, Warm Honey Brussel Sprout Salad is so delicious.
Warm Honey Brussel Sprout Salad
Ingredients
- 1 lb brussels sprouts, trimmed & halved
- 3-4 TBSP extra-virgin olive oil
- 1 TBSP Dijon
- Salt and black pepper
- 1/4 cup honey
- 1/4 cup sherry vinegar
- 1/2 tsp. crushed red pepper flakes (optional)
- 3 TBSP butter
- 2 TBSP chopped chives
Instructions
- Place baking sheet on bottom rack of oven, heat to 450°.
- Toss brussels sprouts with oil, Dijon, and salt and pepper.
- Remove baking sheet from oven, when oven is up to temperature. Place brussels cut side down on baking sheet. Roast brussels on bottom rack of oven until softened and browned, about 20–25 minutes.
- Meanwhile, bring honey to a simmer in a small pan. Continue to cook, stirring often, for 3–4 minutes. Should be deep amber color, but don’t let it burn.
- Remove from heat and whisk in vinegar and red pepper flakes (may bubble aggressively).
- Return pan to medium heat, whisk in butter and a little salt. Continue cooking and whisking, until glaze is glossy, and slightly thickened, 3–4 minutes.
- Place brussels sprouts in a large bowl. Toss with glaze and chives. Transfer to a serving bowl, sprinkle lightly with dry mustard, and top with lemon zest or salt-free lemon pepper.
- Other toppings: cooked and crumbled bacon or toasted sliced almonds