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How To Make HONEY GLAZED BRUSSEL SPROUTS | Holiday Side Dish | Chef and More | Made From Scratch



How To Make HONEY GLAZED BRUSSEL SPROUTS | Holiday Side Dish | Chef and More | Made From Scratch

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Ingredients:
1-2 pounds brussels sprouts
1-2 tablespoons Olive Oil
2 tablespoons Honey
1 tablespoon Balsamic Vinegar

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43 Comments

  4. skatpak 2

    hey chef.. i do these as well…in mine i fry bacon first..pour off most the grease but leave some..add the olive oil..and some garlic..lightly get it sizzlin..put in the thingies..then i add salt and pepper..paprika ginger basalmic and a squirt of lime juice…then eat em up with those bacon pieces added back in..my goodness its good..try it!! mmmmm man i love these things they are so good cooked on an open fire as well!! thanks Chef Pam!! your the best!!

  12. Glorious Life On Wheels

    So happy to see a recipe for brussel sprouts. Brussel sprouts are really a super immunity building food. I recently found out they have 124% of daily requirements for vitamin C and also contain cancer fighting glucosinolates. So, they are the perfect food for these times. Thanks so much for sharing.

  17. Aaron Wicklund

    Can i do this without the balsamic vinegar or what? Is there a substitute? I was just gonna use tons of butter and honey……

  20. Debbie Donlon

    I’m making your recipe for Christmas dinner. I’ll only add toasted slivered almonds for more crunch. Thank you!

  23. Deb Nelson

    Great recipe!!! I just cooked it and I threw in cauliflower also. Absolutely delicious. Thanks!!! 🌺

  29. Mo Dakka Git Plugga

    Looks good, thanks for the dinner side idea

    Thinking of trying this with some sort of animal fat based fond in the pan before for the Brussel sprouts to absorb and then if it can handle a little extra complexity maybe some lemon zest and a light squeeze of juice

    I don't have any bacon and I was wanting to save some of this steak fond for a deglazed sauce, but maybe I can just sear them in the fond with oil, and then oven bake the rest of the way and try to balance the sauce for the added charred earthy flavor.

    Not sure what to do exactly, but I think I'll try deglazing with 101 wild turkey (my favorite bourbon before my sobriety), add in some turkey broth since I have an abundance and let that reduce with some minced dried porchini mushrooms and almond milk.
    Normally, I'd use heavy whipping cream, but I think all the earthy flavors of mushrooms, nuts, and the bitter sprouts will work for the better, maybe some brown sugar or something if I need to kill that bitter flavor. There's no rule saying I can't add heavy whipping cream to the almond milk, but I feel like that might crossing the line

  32. melissa caron

    I made these and they were amazing! The flavor was so delicious. I also reheated them in the air fryer and they were perfect!

  33. Judy Carr

    Love the white cake in the beginning of your video. Do you have the recipe on the channel for it? I just found your page this am. I am watching from East TN. Thank you!!!

  35. Sharon L

    Thank you a million times for this! I am so over how boring mine are, I can’t wait to try this way of cooking Brussels sprouts!

  36. Joy Bernard

    The shape of the beef tasting mushrooms Bella's might go along with the delicious brussel sprouts as side dishes. Thank You for your recipe for the sprouts. God bless you.

  37. Andrea Tummons

    Thank you for sharing this. I am fixing brussels right now but didnt have balsamic glaze, but I do have balsamic vinegar and honey so I will make up my own glaze like you did! This is great and so helpful! <3

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