When cooking for the holidays (or any gathering, for that matter), the timing of your dishes is usually the most challenging part. After all, nobody wants to serve cold food; or worse, bring a dish to the table only to find that your guests are done eating, realizing that you clearly missed the boat on timing. Potatoes, anyone? And you hear crickets. Ugh.
Most of us have one oven at our disposal. If you have multiple ovens, consider yourself VERY lucky! Cranking out hot side dishes when a very large turkey or beef roast is taking up the majority of the space in your oven can be quite the juggling act. That’s where the stove-top comes in handy! You can make a delicious side dish, like these dressed up, Honey-Drizzled Brussels Sprouts, in one skillet! No oven required. To keep the dish gluten free, for those who are celiac or adhere to a strict gluten free diet, be sure to use gluten free chicken broth, like Kitchen Basics brand.
Easy Skillet Honey-Drizzled Brussels sprouts
- 2 12-ounce bags of Brussels sprouts, washed and cut in half (remove outer leaves if they look brown)
- 4 Tbsp. butter
- Mild honey, like wildflower
- Salt and pepper
- Gluten free chicken stock
- Step 1 Blanche sprouts in boiling water for no more than 3 minutes. If they are smaller in size, blanche 2 minutes. rain immediately and allow to cool sightly. You don’t want soaking wet sprouts going into the skillet. You can even do this ahead of time!
- Step 2 In a skillet, heat the butter until it melts and coats the pan. Place the Brussels sprouts cut side down, trying to avoid crowding the pan. The objective is to allow each sprout to caramelize and get nice and brown on the cut side.
- Step 3 Season with salt and pepper. Allow them to caramelize and brown nicely. Try not to move them around!
- Step 4 Once the butter starts to get brown in there pan and the sprouts are turning golden, pour in a little bit of chicken stock to deglaze the pan. Use your judgement as to how much to add
- Step 5 you don’t want them swimming in broth, you just want enough stock to deglaze the butter on the bottom of the pan. It also adds flavor to the sprouts.
- Step 6 Once the stock evaporates, drizzle the honey over the sprouts. Toss the sprouts gently. Don’t add too much honey or the dish will be overly sweet. You just want a decent amount that will add a touch of sweetness to the sprouts.
- Step 7 Serve hot!