Brussels Sprouts are in season and just gorgeous at the moment. Even better- they are on special this week! Grab some of our local honey's from Roof Top Bees, Bells Country Buzz, or Larg's Honey to make this sumptuous side dish!
What You Need:
1/2 Kg. Brussels sprouts, cleaned and halved
2 tbsp extra-virgin olive oil
1/2 c balsamic vinegar
2 Tbsp of our Minifarms Local Honey's
1 Tbsp dijon mustard
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
What To Do:
In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.
Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic to the pan and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. Season with salt and pepper and serve immediately.
Adapted from Delish