Brussels Sprouts With Honey Almond Glaze

I never liked brussels sprouts as a kid. I think it was because Mom always bought them frozen, boiled them, and served them with nothing more than salt and pepper. Mom was working a full-time job and cooking for five, so I don't fault her.

Now that I am grown up I have fallen in love with a lot of the vegetables I didn't like as a kid by buying them fresh and finding creative ways to prepare them. Such is the case with brussels sprouts, in particular served this way with a delicious Honey Almond glaze.

Ingredients:

• 1 pound of brussels sprouts
• 1/4 cup of honey (try a really good local one)
• Juice from 2 lemons
• 1/3 cup blanched or toasted slivered almonds
• 1/2 tsp of red pepper flakes (optional, we omitted them here)

Helpful Gear:

• Mini Whisk
• Compact Deep Fryer

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In a plastic colander, thoroughly clean and rinse brussels sprouts and pat dry. Halve or quarter them, based on your preference.

Prepare your brussels sprouts according to your favorite method. Here are some suggestions:

Deep Fry

Deep fry brussels sprouts in 350 degree Fahrenheit vegetable oil for 2-3 minutes per batch

Roast

Toss the brussels sprouts in olive oil, salt, and pepper and then roast them on a sheet pan in a 400 degree Fahrenheit oven for 35 minutes.

Steam

Toss brussels sprouts in salt and pepper and place in a steamer for 8-10 minutes.

Preparing the Glaze:

Place the honey and lemon in a bowl and whisk vigorously until it emulsifies.

In a large bowl, add the almonds to the brussels sprouts, then toss with the glaze and serve!

Pictured is how we served them, with pomme frites and a cucumber aioli glazed flank steak.