Although the highlight of Thanksgiving may be a large roast turkey, vegetables are just as vital as they add flavor to the meal and color to the plate. These Honey Dijon Glazed Brussel Sprouts are perfectly caramelized and coated in a light tangy sauce. Roasted sprouts in Brussels are just the ticket; there’s little chopping to do and even after cooking, they retain their cute shape. By applying a drizzle of a soft and tangy honey-mustard glaze, we are taking them one step further, making them a breakout star on the Thanksgiving table. Honey-mustard is a tried and tested combination that complements the sprouts’ earthiness.
Drizzling vegetables with a bit of olive oil, salt, and pepper, and roasting them on a sheet pan, their natural sweetness is evident. The sugars caramelize as they cook and become tender, and make an enticing side dish. Plus adding some honey in the mix makes these roasted Brussels sprouts about as addicting as candy. Yet if you cook them too long, they’ll get sluggish and mushy, and nobody wants that. Just note that the roasting time varies according to the size of the vegetables.
10 Brussels sprouts halved
1 1/2 teaspoons butter, melted
1 1/2 tsp honey
1/2 tsp Dijon mustard
1 pinch dried dill weed
1 pinch onion powder
1. Place Brussels sprouts into a cup of lightly salted water.
2. Boil over medium-high heat until the sprouts in Brussels are tender, for 8 to 10 minutes; drain.
3. In a big bowl, blend butter, honey, Dijon mustard, dill weed, and onion powder.
4. Toss Brussels sprouts to coat in mustard mixture.
1. Brussels sprouts may be halved and stored for up to 1 day in the refrigerator. The dressing can be done and kept in an airtight container for up to 3 days at room temperature; re-whisk before use.
2. The remaining roasted Brussels sprouts can be stored in the refrigerator in an airtight container for up to five days.
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