Honey-glazed Brussels sprouts and potatoes
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
A bright, beautiful, and delicious vegetable side dish that goes well with any meat dish. For a more striking look, choose small red potatoes the same size as the Brussels sprouts and boil them whole in their skins. Immediately after boiling, transfer the sprouts to ice water to preserve their bright green color. Toss the vegetables with butter, honey, and herbs and serve the bright, shiny balls on a large serving platter. You can also boil the vegetables ahead of time and warm them in the glaze before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg small red potatoes
- 2 red onions, cut into 2.5cm wedges.
- 1 kg Brussels sprouts, trimmed, remove tough outer leaves
- 110 g butter
- 1 tbsp chopped fresh thyme
- 1 tbsp. white wine vinegar
- 1 tbsp. honey
- 1/4 cup chopped fresh parsley
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Recipes with similar ingredients: potato, red onion, Brussels sprouts, butter, thyme, wine vinegar, honey, parsley
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onion 4 minutes before the end of the cooking time. Remove with a slotted spoon and pat dry with paper towels.
- Prepare a large bowl of ice water. Bring the same pot of water back to a boil, add the Brussels sprouts, and cook until tender, 6-7 minutes. Drain and immediately transfer the sprouts to the ice water. Stir a few times to cool, then drain and pat the Brussels sprouts dry with paper towels. (The vegetables can be prepared up to 2 hours ahead of serving; cover and refrigerate.)
- In a large skillet over medium heat, melt the butter. Add the thyme, vinegar, and honey and bring to a boil. Add the vegetables and stir until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt, pepper, and stir in the parsley.
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