Glazed Shallots and Brussels Sprouts

You will love the savory crunch of shallots and hint of lemon that enlivens the flavor or the brussels sprouts in this delightful preparation.


1 1/2 pounds brussels sprouts, trimmed, bottoms scored with an x
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest, plus 1 teaspoon for garnish
2 tablespoons butter
1 pound small to medium sized shallots, peeled and left whole
pinch of ground cardamom, optional
salt and pepper to taste


In a large pot of boiling water cook trimmed brussels sprouts for 3 minutes. Drain well.

In a large non-stick skillet heat honey, lemon juice and zest. Bring to a boil and continue cooking 5 minutes. Stir in butter. Add shallots and brussels sprouts. Stir. Pour in 1 cup water, cardamom, salt and pepper to taste. Cover and cook 5 minutes. Uncover and continue cooking over a medium high heat until most liquid is gone and vegetables are glazed, stirring often. Spoon into a bowl and top with lemon zest.

Serves: 4

golden blossom honey product