Brussels Sprouts In Honey Butter With Chili Flakes
If you have around 45 minutes to spend in the kitchen, Brussels Sprouts In Honey Butter With Chili Flakes might be a great gluten free, lacto ovo vegetarian, and primal recipe to try. This recipe makes 6 servings with 66 calories, 3g of protein, and 2g of fat each. For 67 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. If you have brussels sprouts, sea salt, sprinkle of chili flakes, and a few other ingredients on hand, you can make it. It will be a hit at your The Super Bowl event. Not a lot of people made this recipe, and 9 would say it hit the spot. This recipe is typical of American cuisine. It works well as a side dish. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Try Sweet Chili Brussels Sprouts, Brussels Sprouts with Balsamic Honey, and Brussels Sprouts with Balsamic Honey for similar recipes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 pound brussels sprouts
- 1 tablespoon butter
- 1 tablespoon honey
- 6 servings sea salt
- 6 servings sprinkle of chili flakes
Instructions
- 1
Trim any loose or yellow leaves from the sprouts.
- 2
Cut the stem off of each brussels sprout and then cut each one in half.
- 3
In a small bowl, mix a tablespoon of soft butter (microwave it for 10-20 seconds if its coming straight from the refrigerator) with a tablespoon of honey.
- 4
Heat a wide, flat skillet on medium heat.
- 5
Add the honey butter and allow to bubble and melt then add the brussels sprouts. Arrange the brussels sprouts cut side down in a single layer. Cook for about 8-10 minutes uncovered until the cut side gets golden and a little charred.
- 6
Sprinkle chili flakes and a generous amount of salt over the brussels sprouts.
- 7
Stir the brussels sprouts around so most of them turn over cut side up.
- 8
Add two tablespoons of water and cook covered for another 3-5 minutes until the brussels sprouts are soft through and through. Test one by poking it with a fork.
- 9
Adjust for salt and spice.
- 10
Serve hot.