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Honey Caraway Brussels Sprouts

Honey Caraway Roasted Brussels Sprouts

Brussels sprouts are one of those much maligned veggies that really don't deserve the bad rap they get. I suspect it all started from people boiling the soul out of them back in the day, which makes them mushy and stinky. The best way to cook Brussels sprouts is to caramelize the leaves at a high temperature, which brings out their inherent sweetness.

Aside from using a high temperature heat source, it's also important to give them as much surface area as possible to brown, that's why you never want to cook them whole. When I sauté them in a pan, I'll usually shred them. When I roast them, I like to cut them into quarters.

This preparation is super simple but it results in a marvelously flavorful side, accented with the pungent aroma of caraway and the sweet taste of caramelized honey. To ensure they brown evenly, be sure to dry off the Brussels sprouts well after washing and get each quarter well coated with oil. Also, using a non-stick surface such as a silicone mat is a must, otherwise they will stick like crazy glue to the pan.

This recipe was originally posted on PBS Food.

Honey Caraway Brussels Sprouts

Ingredients

  • 8 ounces Brussels sprouts (washed and dried well)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/2 teaspoon caraway seeds

Instructions

  1. Preheat an oven to 400 degrees F.
  2. Trim any damaged or tough leaves from the outside of the sprouts, trim any excess stem and then slice them into quarters.
  3. Toss the cut pieces of Brussels sprouts in a bowl while you drizzle the olive oil on. Keep tossing until the Brussels sprouts are evenly coated. Add the honey and toss to coat evenly.
  4. Sprinkle on the salt and caraway seeds and toss to evenly distribute.
  5. Line a baking sheet with a silicone mat or parchment paper and then dump the sprouts out onto the sheet. Spread them out evenly and place the baking sheet in the oven.
  6. Bake for 15-20 minutes, or until the Brussels sprouts are evenly browned.


This recipe was originally posted on PBS Food.

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