Brussels Sprouts With Lemon And Honey
This side dish goes well with any kind of meat, but is especially nice with holiday dishes like roast turkey or prime rib. Look for fresh Brussels sprouts still on the stalk, you will find them to be less bitter than loose sprouts.
Ingrediënten
- 1 pound Brussels sprouts trimmed
- 4 slices thick-cut bacon coarsely chopped (about 1 cup)
- 1 cup thinly sliced red onion (about ½ an onion)
- 1 tablespoons olive oil
- ¼ cup honey 1 tablespoon lemon zest
- Salt
- Freshly ground black pepper
Instructies
- Bring a large pot of salted water to a boil.
- Set up an ice bath alongside.
- Boil the Brussels sprouts until they are almost tender, about 5 minutes.
- Drain the sprouts and then immediately plunge them in the ice bath to stop the cooking.
- Drain well.
- Pat dry, and cut each sprout in half, lengthwise.
- Cook the bacon in a large skillet over medium heat until just starting to crisp, about 6 minutes.
- Add the onions and continue to cook until bacon is crisp and onions are tender, about 2 minutes longer.
- Transfer to a bowl and cover with foil to keep warm.
- Add the olive oil to the same skillet the bacon and onions were cooked in and turn the heat up to medium-high.
- Add the Brussels sprouts and cook until the sprouts are seared brown on the edges, 4-5 minutes.
- Return the bacon and onions to the skillet with the Brussels sprouts.
- Add the honey and lemon.
- Turn off the heat and stir until the honey is melted and the sprouts are evenly glazed, about 1 minute.
- Season to taste with salt and pepper.
Notes / Tips / Wine Advice:
Serve immediately.
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