Instead of boiling or steaming Brussels sprouts – roasting is a nice alternative.
lb(s) Brussels sprouts, trimmed (672 g)
course salt and freshly cracked pepper, to taste
shallots, thinly sliced
cup olive oil (60 ml)
Tbsp honey (15 ml)
cup pine nuts, toasted (60 ml)
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper.
In a medium bowl, combine the Brussels sprouts, salt, pepper, shallots, olive oil and honey. Transfer to prepared baking sheet. Roast for 20 minutes, or until the Brussels sprouts are cooked through. Sprinkle with pine nuts and serve immediately.