Growing up, I viewed brussels sprouts in an extremely negative light. They stank up the house when my mom boiled them, and if I was ever brave enough to actually put one in my mouth, I definitely didn't give it a fair chance to impress. However, in the past couple of years I've come around and realized that they can be one of the most delicious vegetables out there. Maybe it was the brussels sprouts with prosciutto breadcrumbs at Pizzeria Mozza, or the brussels sprouts salad at La Grande Orange... It seems like every time I order brussels sprouts at a restaurant they're amazing. The Gastronomer is a fan as well, so I didn't hesitate to choose this recipe as a side dish for one of her birthday meals. I had never made brussels sprouts at home before, but they turned out to be just as good as in restaurants! As far as vegetable dishes go, this one is just about perfect. Simple, sweet, well-balanced, and even, dare I say, addictive?
Recipe from Olives and Oranges by Sara Jenkins and Mindy Fox, reprinted in Food and Wine's Best of the Best Cookbook Recipes (Vol. 12).
- 2.5 pounds brussels sprouts, halved lengthwise
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
In a medium serving bowl, whisk the honey with the lemon juice, thyme, and the remaining 1 tablespoon of olive oil. Add the brussels sprouts, toss to coat, and serve.
Yield: 6 servings
Estimated Start-to-Finish Time: Not Given
Actual Start-to-Finish Time: 50 minutes
Substitutions: The original recipe recommended a 30 minute cooking time, but my brussels sprouts were well-browned and plenty tender in about 22 minutes. The authors note that it is a good idea to try to purchase sprouts of uniform size so that they will all take the same amount of time to cook.