Brussels Sprouts with Thyme and Honey
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Brussels sprouts
- 200 ml vegetable stock
- 1 tablespoon thyme, dried
- 2 large orange (s), juice and possibly zest it
- 1 tablespoon almond flakes
- 1 tablespoon blossom honey
- 1 tablespoon rapeseed oil
- salt and pepper
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts and cook in the vegetable stock with the thyme for about 15 minutes. Season a little with nutmeg.
- Squeeze the oranges. If it is organic oranges, some of the orange peel can also be used; Rub this down very thinly.
- Halve the cooked florets and drain.
- Briefly toast the almond flakes in a pan without fat and then remove them from the pan.
- Heat the honey and oil in the pan. Briefly fry the Brussels sprouts with the cut surface facing down in the pan and deglaze with the orange juice. Let the juice boil down over low heat. If the juice has boiled off, season the Brussels sprouts with pepper, orange zest, salt and nutmeg.
- Sprinkle the almond flakes on top and serve.
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