Glazed Shallots and Brussels Sprouts

You will love the savory crunch of shallots and hint of lemon that enlivens the flavor or the brussels sprouts in this delightful preparation.


1 1/2 pounds brussels sprouts, trimmed, bottoms scored with an x


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 Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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