Caramelized Brussels Sprouts Skewers with Walnut Honey

• servings: Servings: 4
• total time: 1 hour 11 minutes

Ingredients

Brussels Sprouts

600g (1.3 lbs) brussels sprouts, trimmed and halved

3 tbsp extra virgin olive oil

1 tsp flaky sea salt

½ tsp cracked black pepper

½ tsp garlic powder

8-10 wooden bamboo skewers, soaked in water 30 minutes

Walnut Honey Glaze

80ml (⅓ cup) good quality honey

3 tbsp soy sauce

2 tbsp balsamic vinegar

2 tbsp brown sugar

3 garlic cloves, finely grated

1 tsp fresh ginger, grated

1 tsp red chili flakes

1 tbsp butter

1 tsp lemon juice

Toasted Walnut Crumble

100g (¾ cup) walnuts, roughly chopped

1 tbsp olive oil

1 tsp flaky sea salt

½ tsp smoked paprika

Garnish

Fresh thyme sprigs

Cracked black pepper

Extra honey for drizzling

Flaky sea salt

Directions

Preheat oven to 220°C (425°F) and line a baking tray with parchment paper.

Toss halved brussels sprouts with olive oil, salt, pepper, and garlic powder until well coated.

Thread 4-5 sprouts onto each soaked bamboo skewer, packing them tight.

Roast skewers on the tray for 20-25 minutes, flipping halfway, until deeply charred.

Toast walnuts in a dry pan with olive oil, salt, and smoked paprika for 3-4 minutes until golden and fragrant.

Combine honey, soy sauce, balsamic, brown sugar, garlic, ginger, and chili flakes in a small saucepan.

Simmer the glaze for 5-6 minutes until thick, glossy, and reduced by half.

Whisk in butter and lemon juice off the heat until silky smooth and shiny.

Brush the hot skewers generously with the walnut honey glaze on all sides.

Arrange on a platter, drizzle with remaining glaze, shower with toasted walnuts, finish with thyme and cracked pepper.

Recipe Details

Prep time: 15 minutes

Cook time: 25 minutes

Difficulty: Easy