Honey Glazed Brussels Sprouts

Honey Glazed Brussels Sprouts

Abuela Nany

"An easy recipe for Brussels sprouts. The mix of honey and soy sauce give it an original and interesting flavor. Serve with plain rice, white or whole grain. Great with sausages or pork chops. I do not add salt and pepper, as the bouillon cube, soy sauce, and bacon give enough flavor for our taste. You may cook the sprouts in a microwave instead of boiling if you prefer."
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Ingredients

45 m servings 221 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
  3. Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.

Reviews

Read all reviews 21
  1. 27 Ratings

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Most helpful positive review

Tasty, tender, and gone off every ones dinner plate. This is a keeper for me. Easy to make and so full of flavor. I have made this many times since I wrote this review and find that fresh Brusse...

Most helpful critical review

The flavors of this recipe was great, however I did find the sauce a bit runny! Even tho you drain the brussel sprouts they still hold water!

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Tasty, tender, and gone off every ones dinner plate. This is a keeper for me. Easy to make and so full of flavor. I have made this many times since I wrote this review and find that fresh Brusse...

The flavors of this recipe was great, however I did find the sauce a bit runny! Even tho you drain the brussel sprouts they still hold water!

Thanks for posting this! I recently had a brussels sprouts appetizer at Cafe Melissa's in Avon Lake, OH. I came home to look for a similar recipe and luckily found yours! Prior to this weekend, ...

I made some variations to this dish to accommodate what I had on hand. I look forward to making the dish as written though because I'm sure it'll be even better.

This recipe was very tasty & quite simple. I will definitely make this again!

I used half honey, half maple syrup, skipped the pine nuts and raisin. I let the Brussel sprouts simmer for ten minutes and they turned out delicious!

I made mine vegan friendly. I used fresh brussels sprouts and steamed them in vegetable broth. I used olive oil instead of bacon drippings and added 3 cloves of garlic. I'm not a fan of brusse...

loved it!

I did not use bacon, used olive oil instead and added red pepper. I have a rice steamer so I just cooked veggies in steamer tray so no watery Brussels. Very good

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