Hot Honey Brussels Sprouts with Parmesan
This mouthwatering Hot Honey Brussels Sprouts with Parmesan recipe has it all. Fresh green veggies, sweet caramelized onions, sauteed garlic, and shaved parmesan all drizzled in hot honey for a sweet, spicy, savory, and fresh side dish.
Servings: 4
Calories: 193kcal
Ingredients
- 3 tablespoon honey
- ½ teaspoon red pepper flakes
- 2 tablespoon extra virgin olive oil plus more as needed
- 1 medium yellow onion, julienned
- 10 cloves garlic ends trimmed, but kept whole
- 1 lb Brussels sprouts ends trimmed and cut in half
- 1 tablespoon champagne vinegar, or white wine vinegar
- shaved parmesan for sprinkling
- salt, or flaky sea salt to taste
Instructions
- In a small saucepan add the honey and red pepper flakes. Place on a warm setting on the stove. Keep the saucepan at warm heat, stirring occasionally while working on the rest of the dish. The honey should not come to a simmer or boil, but just be thoroughly warm. Simmering or boiling evaporates water and thickens the honey, which makes the consistency harder to drizzle on the Brussels Sprouts.
- Bring a large sauté pan to medium heat. This should be a setting of “4 out of 10” on an electric stove or the equivalent on a gas stove. Add 2 tablespoons extra virgin olive oil and the onions and sauté, stirring occasionally until lightly caramelized, about 8-10 minutes. Remove from the pan and set aside. Add additional olive oil as needed so that the bottom of the pan is not dry.
- Turn the temperature down slightly to a heat setting of “3 out of 10” on an electric stove or the equivalent on a gas stove. Add a tablespoon of olive oil and the garlic and sauté for 2 minutes, stirring occasionally. Reducing the heat helps to prevent the garlic from burning.
- Turn the heat back to a setting of 4, and add the Brussels Sprouts and more olive oil if needed. Sauté, stirring occasionally, until they start to take on a medium brown color, about 10-12 minutes. Drizzle the champagne vinegar over the Brussels sprouts and stir. Add the caramelized onions back in. Season with salt to taste.
- Remove from heat and top with parmesan flakes, hot honey and flaky sea salt if you have it.
Notes
- Extra Virgin Olive Oil: I highly recommend using extra virgin olive oil. It is used to sauté the ingredients and imparts so much flavor to the dish. I love to use Trader Joe’s or Costco’s Spanish Extra Virgin Olive Oil, which is flavorful, but not overpowering.
- Champagne Vinegar: I love the brand "O Olive Oil and Vinegar" sold at Whole Foods. It's used in this dish to cut some of the sweetness given that the caramelized onions and the hot honey are both sweet. The O brand is expensive, but it lasts a while and we use it in lots of dishes and salad dressings. Otherwise, you can use white wine vinegar. Don’t worry, it doesn’t make the dish taste like vinegar.
- Spicier Hot Honey: For a spicier hot honey add additional red pepper flakes up to 1 teaspoon.
- Sautéing with Olive Oil: Add extra virgin olive oil as needed to the pan at each step to ensure the bottom of the pan is not dry, 1-2 tablespoons at a time. As the Brussels sprouts cook they will slowly soak up the olive oil and you'll need to add more as you go along.
Nutrition
Calories: 193kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 80mg | Potassium: 531mg | Fiber: 5g | Sugar: 17g | Vitamin A: 952IU | Vitamin C: 101mg | Calcium: 92mg | Iron: 2mg
