Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons ghee
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
- Large skillet
- Tongs or spatula
Step-by-Step Instructions:
1. Heat a large skillet over medium heat. Add ghee and let it melt.
2. Add Brussels sprouts to the skillet and toss to coat with ghee. Cook for 5 minutes, stirring occasionally.
3. In a small bowl, whisk together honey, apple cider vinegar, salt, and black pepper.
4. Pour the honey mixture over the Brussels sprouts and stir to coat.
5. Cook for an additional 5-7 minutes, or until the Brussels sprouts are tender and glazed.
6. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 13g
Protein: 3g
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- Ghee can be substituted with butter or coconut oil.
- Honey can be substituted with maple syrup or agave nectar.
- Apple cider vinegar can be substituted with white wine vinegar or balsamic vinegar.
Variations:
- Add chopped bacon or pancetta for a savory twist.
- Top with chopped nuts, such as pecans or walnuts, for added crunch.
- Add dried cranberries or raisins for a touch of sweetness.
Tips and Tricks:
- Make sure to trim the ends of the Brussels sprouts and cut them in half for even cooking.
- Use a large skillet to prevent overcrowding and ensure the Brussels sprouts cook evenly.
- Stir occasionally to prevent burning and ensure even cooking.
- Adjust the amount of honey and vinegar to taste.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a large bowl or on a platter with a sprinkle of chopped herbs, such as parsley or thyme.
Garnishes:
Chopped herbs, such as parsley or thyme.
Pairings:
- Roasted chicken or turkey
- Grilled steak or pork chops
- Baked salmon or cod
Suggested Side Dishes:
- Roasted sweet potatoes
- Steamed green beans
- Quinoa or brown rice
Troubleshooting Advice:
- If the Brussels sprouts are not cooking evenly, try cutting them into smaller pieces.
- If the glaze is too thick, add a splash of water or chicken broth to thin it out.
Food Safety Advice:
- Make sure to wash the Brussels sprouts thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Brussels sprouts are a member of the cabbage family and originated in Belgium in the 16th century.
Flavor Profiles:
Savory, sweet, tangy
Serving Suggestions:
Serve as a side dish or as a vegetarian main dish.
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Taste: Buttery, Sweet, Savory, Nutty, Caramelized