Honey balsamic Brussels sprouts

Photo: Rasa Malaysia

Fifteen minutes in a skillet: golden garlic, sprouts seared flat side down, then honey, balsamic and a spoon of tahini cooked down to a glaze that clings.

From Bee Yinn Low at Rasa Malaysia · @rasamalaysia

The fastest side here, and the tahini gives the glaze body so it doesn't run off the sprouts.

You need

• 1 lb (500 g) Brussels sprouts, stems trimmed, halved
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp tahini (optional)
• 1/4 tsp salt
• 1 1/2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced

How to make it

1. Whisk the honey, balsamic, tahini (if using) and salt together in a small bowl.
2. Heat a large skillet over medium heat, add the oil and the garlic and stir until the garlic is light golden, about 1 minute.
3. Lay the sprouts in flat side down in one layer and cook, without moving them, until the cut faces are golden brown, 4 to 5 minutes. Flip and cook the rounded sides 2 to 3 minutes, until a knife slides in with a little give.
4. Pour in the honey-balsamic mixture and stir to coat. Let it bubble for about 1 minute, until it thickens to a glaze that coats the sprouts.
5. Turn off the heat and serve straight away.

Written in our own words from Bee Yinn Low's recipe, with their quantities. The original: Honey balsamic Brussels sprouts, Rasa Malaysia.

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