Food Pharmacy, Recipes
Published:
December 2, 2020
December 2, 2020
Roasted Brussels Sprouts With Honey Glaze And Allspice
This was so good that we get mild performance anxiety now. How can we write about this Brussel sprouts to do them justice? How can we find enough picturesque words for you to understand that you have to, i.e. MUST, try these this holiday season?
Attempt 1:
These roasted Brussels sprouts are something out of the ordinary.
Attempt 2:
This Brussels sprouts + spring onion + honey glaze + lemon zest + coconut chips are something out of the ordinary.
Experiment 3:
It has been a long time since our taste buds have experienced Brussel spouts this delicious.
Alas, we give up. The words are not enough to describe how good this is so you can simply trust us. And if you, like us, are going to celebrate quietly at home this year then follow the instructions below, but if you will be more people around the table, you can just double the recipe.
PrintRoasted Brussels Sprouts With Honey Glaze And Allspice
- Servings : 4 portions 1x
Scale
Ingredients
1 bag of Brussels sprouts
1/4 cup of olive oil
4 tablespoons honey
1/3 cup red wine vinegar
3/4 teaspoon ground allspice
3 spring onions, thinly sliced
1 teaspoon lemon zest
salt & freshly ground black pepper
1 cup coconut chips (not roasted)
2 teaspoons melted coconut oil
1 teaspoon honey
1/2 teaspoon smoked paprika powder
Instructions
Brussels sprouts
Heat the oven to 200C/400F. Rinse and clean the cabbage, then slice them in half. Mix the Brussels sprouts with oil, salt and spread them onto a baking sheet. Place the sheet in the bottom of the oven and roast the cabbage until soft, about 20-25 minutes. Meanwhile, heat the honey in a saucepan on the stove. Turn down the heat after coming to a boil and allow it to simmer for awhile. We want it to have a deep amber color so it takes about 3-4 minutes (completely normal for it to start to foam). Remove the pan from the heat and whisk in the red wine vinegar and allspice. Salt to taste. Put back on the stove and simmer for another 3-4 minutes while whisking – we want a glaze that is shiny and bubbly (it thickens when it cools). Put the brussel sprouts onto a large plate and mix with the spring onion, honey glaze and lemon zest. Top with coconut chips – recipe below!
Coconut chips
Melt coconut oil on the stove and mix it with the coconut chips, honey, smoked paprika powder and a pinch of salt. Stir well. Heat a dry frying pan and spread the coconut chips. Fry on low heat for about 15 minutes (or until golden). Do not increase the heat, as they will burn… Transfer to paper towels and allow to dry. Then top the Brussels sprouts with them.
