Honey & Mustard Glazed Brussels Sprouts

Prep: 10 mins

Cook: 20 mins

Crisp on the outside and fluffy in the middle, these roast potatoes are a festive essential. They're tossed with fresh thyme for the final few minutes of roasting to give them an aromatic flavour. Delicious served warm with your roast or eaten cold on Boxing Day as part of the leftovers.

This recipe is a:

See this week's box.

77 kcal
(per portion)

Ingredients you'll need

200g Brussels sprouts
1 shallots
1½ tsp wholegrain mustard
20g honey
½ lemon

From your kitchen

1 tbsp olive oil
Sea salt + black pepper
150ml water

You'll need

Step by step this way

1.
Wash the Brussels sprouts. Trim off the stalks so they’re flat. Pull off any ragged outer leaves. Halve any large sprouts. Trim, peel and slice the shallots. Finely grate the zest from the lemon, then halve it ready for squeezing.
2.
Set a large frying pan or wok on a medium heat. Add 1 tbsp oil and, when it's warm, add the shallots. Season with a pinch of salt and pepepr and fry, stirring often, for 5-6 mins till the shallots have started to soften and pick up a little colour.
3.
Add the Brussels sprouts. Season with salt and pepper. Frying, stirring, for 2-3 mins till the Brussels have just started to pick up some colour.
4.
Add the lemon zest and squeeze in the juice from half the lemon. Add the mustard and honey. Pour in 150ml water. Cook for 8 mins, stirring often, till the Brussels are bright green, a little browned at the edges and the liquid has mostly cooked off, leaving the Brussels sticky and well glazed.
5.
Taste and add a little more salt, pepper or lemon juice if you thin they need it. Transfer to a warm serving dish and serve.

This recipe is from

See this week's box