Brussels Sprouts With Honey-Garlic Glaze
"Lovers of Brussel sprouts will greatly enjoy this dish.
Partially cooked sprouts tossed in the glaze give them a tangy-sweet taste."
- Ready In:
- 22mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb fresh Brussels sprout
- 3 slices bacon, cut into 1/2 inch pieces
- 1⁄4 cup minced onion
- 1 large garlic clove, minced
- 1⁄4 cup liquid honey
- 1 tablespoon red wine vinegar or 1 tablespoon cider vinegar
- 2 teaspoons Dijon mustard
directions
- Prepare Brussels sprouts, trim ends and peel outer leaves and discard.
- Cut an X about 3/8 inches deep in the stem end of each sprout.
- In a saucepan, add Brussels sprouts, cover with boiling water, bring to boil and cook until just tender crisp, about 5 minutes.
- Drain and let cool slightly.
- Cut sprouts in half through the stems and drain well on paper towelling.
- In a large frying pan over medium heat, cook bacon and onion for about 3 minutes or until onions are softened.
- Add garlic and cook for 1 minute.
- Stir in honey, vinegar and mustard and cook, stirring, until syrupy, about 2 minutes.
- Stir in Brussels sprouts and mix to coat well; cook for 1 to 2 minutes or until heated through.
- Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Well this was really really good....I hate those little things...but not now....my 23yr old son just loved them and so did my hubby......so they are on the main menu from now on....I dont know why no one else has rated these...if they have not tried them they are missing out....thanks so much for this recipe...will get lots of use out of it...it is a definite keeper....
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
