Before you turn your nose up at Brussel sprouts, this recipe may change your mind about eating those stinky green mini cabbages.
Brussel sprouts are one of those veggies you either love or hate. It is certainly not my go to veggie, but my husband loves them. So I try to find ways to indulge him in his need to eat Brussel sprouts. For instance, we went to a small plates restaurant in Annapolis, MD called Level. They often have Brussel sprouts on the menu, but change up how they prepare them. Micheal begged, I rolled my eyes as we awaited the delivery of these gas producing tiny green plants to arrive at the table.
I plucked a few for my plate, took a bite, looked up at Michael and snatched my phone to open up my notes app. Michael and I discussed how we believe these delicious sweet chunks of tasty tight leafed packages are prepared.
A few weeks later, I saw some sprouts at the market and thought about my last sprout eating experience and picked some up. I opened my notes app and snagged the few ingredients I needed to make this dish. Ladies and gentleman, I was able to recreate our Brussel sprout eating adventure.
This dish is perfect as an appetizer or makes a delicious side dish. Hell, I would even eat these as a main meal. They are that good.
HONEY GLAZED BRUSSEL SPROUTS:
Active time: 5-7 minutes
Inactive Time: 20 minutes
15-20 brussel sprouts
Salt and pepper
1/4 cup of honey*
1/8-1/4 teaspoon of cayenne pepper, some like it HOT!
1/4 cup of ranch dressing
1/4 cup of feta or crumbly goat cheese
Preheat your oven to 400 degrees and line a baking sheet with foil for easy clean up.
*I lean towards the orange blossom or wildflower honeys for dishes where honey has a chance to shine. Clover honey is too strong for a tidbit such as this. I prefer clover honey for salad dressings or other sauces that combine a variety of components. We tried a Trader Joe’s brand called Turkish Honey for this recipe and loved it.
Wash and cut your Brussel sprouts in half. Lightly cover them in olive oil, salt and pepper and lay them face down on the baking sheet. Place in the oven for about 10-12 minutes. Flip the sprouts over and cook for an additional 5-7 minutes or until the sprouts are tender.
Meanwhile, in a large bowl, whisk together the honey and the cayenne pepper. In a small bowl, fold the feta or goat cheese into the ranch dressing.
When the Brussel sprouts are toasty and fills the house with that noxious aroma, take them out of the oven and throw them right into the bowl with the honey. Give them a toss and transfer them immediately to a plate. Spoon a touch of the ranch feta mixture next to the sprouts and dig in!