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Honey-Roasted Brussels Sprouts

November 25th, 2008 · 5 Comments

brussels sprouts

brussels sprouts

I love Brussels sprouts – and I’ll eat them with anything. It’s the big laugh among two of my closest friends — Scott Simmons (knows all things elegant glass) and Lou Ann Frala (photographic memory of any catalog item). I had an impromtu housewarming dinner at a new apartment a few years ago, and served them pimento cheese sandwiches with Brussels sprouts — the only foods I had on hand at the time. If they hadn’t already counted on me for eccentricity in their lives, they did then.

Not everyone is so inclined toward the little cabbages. Pity. Try this recipe below and see if you can convert them.

This recipe for Honey-Roasted Brussels Sprouts with Pearl Onions and Bacon is for a reader who called my hotline and asked for a recipe she’d lost with these ingredients. I found this one, provided to People Magazine.com, from the Silver Birches catering firm in Los Angeles. I would improve upon this by adding 1/2 cup broken nutmeats; they toast as the sprouts roast, and give the dish a nice crunch.

Honey-Roasted Brussels Sprouts with Pearl Onions and Bacon

  • 20 medium-sized Brussels sprouts
  • 16 pearl onions
  • 8 cups water
  • 1 tablespoon olive oil
  • 1 tablespoons unsalted butter
  • 2 tablespoons honey
  • Pinch of salt and freshly ground black pepper
  • 10 slices of bacon, cut into 1-in. pieces, fried and drained

Preheat oven to 375° F.
Trim bottom of each Brussels sprout, about ½-inch, peel off and discard the outer darker green leaves. Peel each pearl onion and discard the husk.
In a heavy-duty saucepan, bring water and a pinch of salt to boil. Add Brussels sprouts and onions and cook for about 4 minutes until tender.
While Brussels sprouts and onions are cooking, create an ice bath in a large mixing bowl using ice and cold water. When Brussels sprouts and onions are tender, remove and drain them from the hot water and immediately submerge them in the ice bath, cooling them completely. After they are cooled down, drain them from the ice water and set aside.

Heat a heavy-duty sauté pan over medium heat and when pan is hot, add olive oil, butter, Brussels sprouts with onions, honey, salt and pepper. Cook all ingredients until the Brussels sprouts are heated through, about 2 minutes.
Remove from heat and place the sauté pan into preheated oven for about 8 minutes.
At the end of the 8 minutes, add the bacon and to the mixture. Cook in the oven for an additional 2 minutes. Remove from the oven, toss and serve.

Tags: Recipes: What's Cooking! · Your Recipes and Lost and Found

5 responses so far ↓

  • 1 dean // Nov 25, 2008 at 1:39 pm

    I’m with you, love those little cabbages 🙂

    friend of mine told me to make little 1/2 deep crosses on the bottoms to speeed cooking time.

  • 2 Ben // Nov 25, 2008 at 10:38 pm

    My mother cooked these growing up and I ate them without any prompting. I love them! However, it is amazing that very few people care for them.

    Vicki Rautbord is a good friend and she cooks them all the time. She claims that hers are the best because of the amount of bacon grease used to season them.

    As we all know, bacon grease makes anything good!

  • 3 hazmat1225 // Nov 28, 2008 at 5:26 pm

    I think the last line of the directions was supposed to read, “remove from the oven and toss.” You could stuff Brussels sprouts with money and I still wouln’t go near them…

  • 4 Jan Norris // Nov 28, 2008 at 5:46 pm

    More for me! And Ben, and Dean…

  • 5 sirio ross // Jan 31, 2011 at 1:30 am

    I also ate them on Sundays, I used to hate them but now they are great even in meat and vegetable soups
    Sirio.

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