I think brussels sprouts have to be the saddest veggie in the garden. They get such a bad wrap, everyone hating on them all the time. Honestly, I have never had a brussels sprout in my entire life. All the scrunched up faces and "eeeeewwww" comments immediately turned me off to ever taking a bite. But, last week I was feeling like a little daredevil, so I threw caution to the wind and bought a small bag of those little green balls of "eeeeewwww" to see what the fuss what all about. As a lover of almost every green veggie there is, they couldn't be that bad, could they? Upon getting them home, I took a closer look and thought they look like little baby cabbages. I love cabbage so I was already feeling pretty optimistic about my purchase. Now, I just needed to figure out how to cook them. Thankfully, Golden Blossom Honey had this Brussels Sprouts with Honey Lemon Vinaigrette recipe ready and waiting for me to to give these babies a go.
Allison surprised me by grabbing one out of the bowl to try. She immediately smothered in in Sriracha sauce, but that's not something I would recommend simply because my kid is weird. I, on the other hand, ate these brussels sprouts as cooked per the recipe and my hunch of them tasting like little cabbages was correct. Seriously, why so much hate for the brussels sprouts but so much love for cabbage? Maybe people just aren't cooking them properly? Follow this recipe, and I bet if you weren't a fan of them before, you will be now. With St. Patrick's Day coming up soon, I think these will make an excellent addition in adding a bit of green to your dinner table.
Ingredients1 pound brussels sprouts, cut in half, ends trimmed
1/4 cup lemon juice
2 tablespoons GOLDEN BLOSSOM HONEY MUSTARD
2 tablespoons olive oil
1/4 teaspoon dried thyme
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Have you ever had brussels sprouts? Are they a "yay" or a "nay" for you?