Braised Brussels

Brussel Sprouts never tasted so good.

Braised Brussels

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  • Prep Time


  • Total Time


  • Servings



  • 1

    bag, Fresh brussel sprouts

  • 2

    tbsp Olive Oil

  • 2

    tbsp Honey

  • ½

    tsp Salt


Look for fresh brussel sprouts that are bright green and fresh looking that are mostly white on the stem ends. Trim the stem of each brussel sprout and then split it lengthwise through the stem. Place in a saute pan with 1/4 cup of water and 1/2 tsp of salt. Cover and cook over medium high heat. Once the water begins to boil begin checking brussel sprouts for doneness. Cook until just slightly softened all the way through. If water remains in pan, pour it off carefully, using the lid to retain the sprouts in the pan. Add 2 tbsp of olive oil and brown the brussel sprouts, shaking the pan occassionally. They will brown better if the cut side is down. Once they have browned about over 1/2 of the surface remove to a bowl and gently toss while drizzling with a tbsp or two of honey. Serve immediately


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