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Honey Glazed Brussels Sprouts

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 531.1 kcal

Equipment

  • 1 Medium Pot For boiling Brussels sprouts.
  • 1 Colander For draining cooked Brussels sprouts.
  • 1 Large Skillet For cooking bacon, onion, and glazing sprouts.
  • 1 Slotted Spoon For transferring cooked bacon.
  • 1 Spatula or wooden spoon For stirring and sautéing ingredients.

Ingredients
  

Main

  • 1 cube chicken bouillon
  • 1 16 ounce package frozen Brussels sprouts
  • ½ pound smoked bacon diced
  • 1 large onion minced
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • ½ cup raisins Optional
  • 3 tablespoons pine nuts Optional
  • 1 tablespoon toasted sesame seeds

Instructions
 

  • 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.
  • 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.
  • 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.

Notes

To elevate the dish, consider roasting the Brussels sprouts instead of boiling them; this develops a deeper, more caramelized flavor. Ensure bacon is rendered crisp but not burnt, as its fat forms the base for the sauce. Watch the honey-soy glaze closely after adding, stirring continuously to prevent scorching. For optimal flavor and texture, lightly toast the pine nuts and sesame seeds separately before adding, enhancing their nutty aroma. A splash of apple cider vinegar at the end can brighten the profile and balance the richness.