Creamed Brussels Sprouts and Pearl Onions with Wild Flower Honey

Vegetables Recipes

Preparation Time: 25 minutes

Start to Finish Time: 40 minutes

Yield: 6 servings

During testing, our staff proclaimed that these were the most delicious Brussels sprouts they’d ever had. To save time, you can easily substitute frozen Brussels sprouts and pearl onions.

• 3-1/2 cups Brussels sprouts
• 1-1/4 cups pearl onions, blanched and peeled
• 1 tablespoon vegetable oil
• 1/4 cup minced shallots
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup brandy, Calvados, or Cognac
• 1 cup heavy cream
• 2 tablespoons wild flower honey
• 2 teaspoons apple cider vinegar

Peel, quarter, and blanch the Brussels sprouts in boiling salted water. Plunge into an ice water bath to stop cooking. Drain and set aside.

In a medium frying pan over moderate heat, sauté onions in the vegetable oil until they caramelize nicely, about 8 to 10 minutes. Add shallots, ginger, and thyme. Season with salt and pepper and sauté 3 to 4 minutes longer.

Add the brandy (or equivalent) to the pan, let warm briefly, then remove pan from the burner. Working very carefully, light the liquor with a long match and allow the liquid to reduce. As a safety measure, keep a lid nearby to douse the flames if needed; the liquor will flame about 15 to 30 seconds before going out on its own. Add cream, honey, and vinegar, then simmer until the sauce thickens about 4 minutes. Add the brussels sprouts and stir. Season with salt and pepper to taste. Garnish with fresh herbs, if desired.

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