When I was a kid I use to think Brussels sprouts were disgusting. Now, I am absolutely in love with them and consider them one of my favorite vegetables. Every time I go to a new restaurant and there are brussel sprouts on the menu, I have to try them. This Brussels sprout recipe is unique and delicious. If you don’t think you like brussel sprouts now, think again.
I can’t take all of the credit for this recipe. I actually got it while working a banquet for 350 people at the Westin. We served these Brussels sprouts with creamy, garlic mash potatoes and short ribs. The best part about working in the food industry? We get to eat and try everything that is made. It’s great!
For this recipe you will need:
1 1/2 pounds Brussels sprouts, halved
3 Tbsp Olive oil
2 shallots, thinly sliced
1 Tbsp honey
1/2 lemon, zestest
Salt and Pepper
Preheat the oven to 400 degrees F. Cut the ends off of the brussel sprouts and remove any of the yellow outer leaves. Then, cut them vertically in half. Toss the brussel sprouts in olive oil and sprinkle with salt and pepper. Lay them onto a baking sheet and roast in the oven for 30-35 minutes, until crispy on the outside and tender on the inside.
While the Brussels sprouts are roasting, saute the sliced shallot in a medium saute pan with a Tbsp of olive oil over medium-low heat. Cook the shallots until they are translucent and caramelized, about 12-15 minutes. Remove the Brussels sprouts from the oven and toss in a large bowl with the sautéed shallots, honey, and lemon zest. Season with salt and pepper to taste.
It’s that simple and that delicious! Bon Appetit!