Ingredients
1 1/2 pounds brussels sprouts, trimmed, bottoms scored with an x
1/4 cup GOLDEN BLOSSOM HONEY
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest, plus 1 teaspoon for garnish
2 tablespoons butter
1 pound small to medium sized shallots, peeled and left whole
pinch of ground cardamom, optional
salt and pepper to taste
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
In a large pot of boiling water cook trimmed brussels sprouts for 3 minutes. Drain well.
In a large non-stick skillet heat honey, lemon juice and zest. Bring to a boil and continue cooking 5 minutes. Stir in butter. Add shallots and brussels sprouts. Stir. Pour in 1 cup water, cardamom, salt and pepper to taste. Cover and cook 5 minutes. Uncover and continue cooking over a medium high heat until most liquid is gone and vegetables are glazed, stirring often. Spoon into a bowl and top with lemon zest.
Serves: 4
In a large non-stick skillet heat honey, lemon juice and zest. Bring to a boil and continue cooking 5 minutes. Stir in butter. Add shallots and brussels sprouts. Stir. Pour in 1 cup water, cardamom, salt and pepper to taste. Cover and cook 5 minutes. Uncover and continue cooking over a medium high heat until most liquid is gone and vegetables are glazed, stirring often. Spoon into a bowl and top with lemon zest.
Serves: 4
