Roasted Brussels Sprouts with Honey Mustard Glaze
To use Brussels sprouts, select green, tight buttons without yellowing leaves or bug damage. Right before use, trim the stem, peel off any imperfect leaves, and cut large sprouts in half or quarters.
Ingredients
1 lb. Brussels sprouts, trimmed
2 tbsp. olive oil
Salt
2 garlic cloves
1 Tbsp. butter
2 Tbsp. beer
2 Tbsp. grainy mustard
2 tsp. honey
Salt and pepper to taste
Directions
Preheat oven to 400 degrees.
If Brussels sprouts are mixed sizes, cut the largest ones in half.
Toss with olive oil and some salt in a bowl. Pour onto a cookie sheet and roast until starting to brown on the edges, about 20 minutes.
Meanwhile, combine garlic, butter, beer, mustard, honey, salt and pepper in a small saucepan and bring to a boil.
Reduce heat and simmer for a couple minutes, stirring often, until thickened.
Toss roasted Brussels sprouts in glaze and serve.
Suggestions
To learn more about Brussels sprouts, read "Brussels Sprouts: The Unexpected Culinary Swan."
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