- 1 1/2 lbs Brussels sprouts
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 oz diced shallots
- 4 oz brown melted butter
- 2 tsp honey
Blanch the Brussels sprouts in boiling salted water for about eight minutes or until they are just tender. Take care not to over cook. Shock the Brussels sprouts in ice water bath. Cut in half lengthwise.
Preheat oven to 425 degrees Fahrenheit.
Line a baking sheet with aluminum foil or parchment paper.
In a large bowl, toss Brussels sprouts with four ounces melted butter, shallots, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the Brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
Place Brussels sprouts in bowl. Add honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
MORE HEALTHY RECIPES
Shade's stuffed tomatoes
Farmers market salad from Piada Italian Street Food
Easy guacamole: One recipe, three varieties