Honey-butter braised Brussels sprouts and radishes
Vegetarian, Soy-Free, Gluten-Free Friendly
2 Servings, 300 Calories/Serving
This veggie-forward dish features crispy Brussels sprouts and radishes in a sweet honey-butter glaze.
Ingredients: 1 or 2 organic shallots, 4 sprigs organic fresh thyme, 1 cup organic vegetable broth, 2 tablespoons honey, ½ pound organic Brussels sprouts, 6 to 8 organic red radishes (about 6 ounces), 2 tablespoons unsalted butter
Instructions
1
Prep and cook the shallots
- Peel and finely chop enough shallots to measure ¼ cup [½ cup].
- Strip the thyme leaves from the stems; coarsely chop the leaves, setting aside half for the Brussels sprouts.
- In a small bowl combine ¼ cup [½ cup] vegetable broth and ¼ cup [½ cup] white wine from your pantry, if using, or an additional ½ cup [1 cup] vegetable broth. Add the honey and whisk to combine. Save the remaining broth for another use.
In a large ovenproof frying pan over medium heat, warm 2 to 3 teaspoons [1 TBL] oil until hot but not smoking. Add the shallots, season lightly with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 2 to 3 minutes. Add half the thyme, toss to coat, and continue cooking until the shallots are tender and caramelized, 1 to 2 minutes more. While the shallots are caramelizing, prepare the Brussels sprouts and radishes.
2
Prep the Brussels sprouts and radishes
- Cut away the root ends from each Brussels sprout and separate any loose outer leaves; transfer the leaves to another small bowl and set aside. Cut each sprout in half lengthwise.
- Trim the ends from the radishes and cut in half lengthwise. Cut any large radishes into quarters.
Once they’ve finished caramelizing, transfer the shallots to the bowl with the Brussels sprout leaves. Toss to coat, season lightly with salt and pepper, and set aside. Do not clean the pan.
3
Braise the Brussels sprouts
Set the oven to broil.
In the same pan used for the shallots, if dry, add 1 to 2 teaspoons oil. Add the butter and warm over medium heat until the butter is just melted. Add the Brussels sprouts and radishes, cut sides down, and cook, undisturbed, until starting to brown, 3 to 4 minutes. Flip the vegetables, sprinkle with the remaining thyme, season with salt and pepper, and continue to brown for another 2 to 3 minutes. Turn the vegetables once more, then gently pour in the honey-broth mixture. Allow the vegetables to cook undisturbed until the liquid has mostly evaporated and only a thin glaze remains, 2 to 3 minutes. Toss the vegetables to coat with the glaze, and season to taste with salt and pepper.
4
Finish the Brussels sprouts
Sprinkle the reserved shallots and Brussels sprout leaves over the radishes and Brussels sprouts, transfer to the oven, and broil until the Brussels sprout leaves are brown and crispy, 3 to 5 minutes.
5
Serve
Transfer the Brussels sprouts and radishes to a serving platter and serve immediately.
Chef’s Tip
If you don’t have an ovenproof frying pan, transfer the reserved shallots and Brussels sprout leaves to a sheet pan or broiler pan and broil until browned and crispy, 2 to 3 minutes. Then sprinkle over the Brussels sprouts and radishes.
Kids Can!
- Peel and measure the shallots.
- Strip the thyme leaves from the stems.
Contains: Milk
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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