Brussels Sprouts In Honey Butter With Chili Flakes
1 pound brussels sprouts
1 tablespoon butter
1 tablespoon honey
Sprinkle of red chili flakes
Trim any loose or yellow leaves from the sprouts. Cut the stem off of each brussels sprout and then cut each one in half.
In a small bowl, mix a tablespoon of soft butter (microwave it for 10-20 seconds if it’s coming straight from the refrigerator) with a tablespoon of honey.
Heat a wide, flat skillet on medium heat. Add the honey butter and allow to bubble and melt then add the brussels sprouts. Arrange the brussels sprouts cut side down in a single layer. Cook for about 8-10 minutes uncovered until the cut side gets golden and a little charred.
Sprinkle chili flakes and a generous amount of salt over the brussels sprouts.
Stir the brussels sprouts around so most of them turn over cut side up. Add two tablespoons of water and cook covered for another 3-5 minutes until the brussels sprouts are soft through and through. Test one by poking it with a fork.
Adjust for salt and spice. Serve hot.
Brussels sprouts pan roasted in honey butter then showered with red chili pepper flakes and salt. Soft and tender brussels sprouts with a honey charred glaze cut by pops of salty spiciness.
Thursday, December 10, 2009 - 4:02pm