Friday, May 20, 2016
Honey-Glazed Brussels Sprouts with Sesame and Hummus
Finding interesting recipes for side dishes is a never ending quest for me. Sure, I can make boiled rice and vegetables in my sleep, and they do the job, but it is great to be able to mix it up a bit from time to time.
Enter Karen Martini's recipe for Honey-Glazed Brussels Sprouts with Sesame and Hummus from p108 of the June edition of Better Homes and Gardens magazine. If you hate brussels sprouts, you probably aren't even reading this post. However, if you don't mind them, and want an interesting way to cook them, then Karen Martini's recipe might be for you. It features Brussels sprouts that are pan fried, tossed with honey and toasted sesame seeds, and served on a bed of hummus. Love it!
To make these brussels sprouts, you will need:
3 tbspns olive oil
500g brussels sprouts
6 sprigs thyme
salt and pepper
1/4 cup honey
2 tbspns toasted sesame seeds
Heat 2 tbspns of the oil in a large, deep, lidded frying pan. Add the brussels sprouts, 3 sprigs of thyme and salt and pepper to taste. Cook, stirring, for 3 minutes. Pour 120ml water into the pan, put the lid on the frypan, and reduce the heat to low. Cook for 5 minutes or until the sprouts are cooked through and the water has evaporated.
Remove the lid from the pan and increase the heat to high. Add the honey and the remaining tbspn of oil to the pan, cook the sprouts in the honey for 2 minutes, stirring all the while to coat the sprouts, then add half of the sesame seeds and stir through again. Season with salt and pepper to taste.
To serve, spread the hummus on a plate and pile the sprouts on top of it, and sprinkle with the remaining thyme and sesame seeds.