These Honey-Glazed Brussels Sprouts are a perfect side dish for your holiday table. They can be made ahead and reheated which my life easier.
Prep: 20 mins
Cook: 25 mins
Yields: 8 Servings
Ingredients
2 pounds small Brussels sprouts, trimmed
Kosher salt
1 teaspoon lemon zest, finely grated
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons olive oil
2 ounces Parmesan cheese, crumbled
¼ cup pecans, toasted and coarsely chopped
Directions
1Bring a large pot of water to a boil. Fill a large bowl with ice water.
2Cut a shallow “x” in the core end of each Brussels sprout (halve any large ones). Add to the pot of boiling water with 1 tablespoon of salt and cook until just tender, 5 to 6 minutes. Drain and transfer to the bowl of ice water to cool. Drain.
3In a small bowl, make the dressing by whisking together the lemon zest and juice, Dijon, and honey.
4Heat oil in a large skillet over medium-high heat and cook Brussels sprouts, shaking the pan occasionally, until heated through and starting to brown, 5 to 6 minutes.
5Add lemon mixture and cook, tossing to coat, about 1 minute; remove from heat. Toss with Parmesan and pecans.
Make Ahead
1Cook and cool the Brussels sprouts and make the dressing; refrigerate separately up to three days. To serve, heat the oil in a large skillet over medium-high heat and cook the Brussels sprouts, shaking the pan occasionally, until heated through and starting to brown, 5 to 6 minutes. Add the dressing and follow the recipe instructions.