Braised & Hot Honey Glazed Brussel Sprouts
Crispy, caramelized, and packed with flavour, these Hot Honey Braised Brussel Sprouts are anything but ordinary. Finished with a drizzle of Halifax Hot Honey, they deliver the perfect balance of savoury richness and signature sweet heat, making them a standout addition to any meal.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Spice Level:🌶️ Mild
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Spice Level:🌶️ Mild
Ingredients
- 3 cups of brussel sprouts, halved
- Salt
- ¼ cup balsamic vinegar
- ¼ cup veggie stock
- ¼ cup Halifax Stingin’ Hot Honey
- 1 cup of feta, crumbled
- ½ cup pomegranate seeds
- 3 cups of brussel sprouts, halved
- Salt
- ¼ cup balsamic vinegar
- ¼ cup veggie stock
- ¼ cup Halifax Stingin’ Hot Honey
- 1 cup of feta, crumbled
- ½ cup pomegranate seeds
Method
Step 1
Heat a large skillet over medium-high heat.
Step 2
Season the cut side of the Brussels sprouts with salt.
Step 3
Place the Brussels sprouts cut-side down in the hot pan and sear for 2–3 minutes, or until deeply golden brown.
Step 4
Flip the Brussels sprouts and reduce the heat to medium.
Step 5
Deglaze the pan with balsamic vinegar, scraping up any browned bits from the bottom of the pan.
Step 6
Add the vegetable stock and stir to combine.
Step 7
Add the Stingin' Hot Honey and continue cooking until the Brussels sprouts are fork-tender and the glaze has reduced to a thick, sticky consistency.
Step 8
Remove from the heat and transfer to a serving platter.
Step 9
Top with crumbled feta cheese and pomegranate seeds.
Step 10
Serve immediately while warm.
Chef's Tip
For the best caramelization, avoid moving the Brussels sprouts while they sear. A deep golden crust adds incredible flavour and creates the perfect contrast to the sweet hot honey glaze.
Step 1
Heat a large skillet over medium-high heat.
Step 2
Season the cut side of the Brussels sprouts with salt.
Step 3
Place the Brussels sprouts cut-side down in the hot pan and sear for 2–3 minutes, or until deeply golden brown.
Step 4
Flip the Brussels sprouts and reduce the heat to medium.
Step 5
Deglaze the pan with balsamic vinegar, scraping up any browned bits from the bottom of the pan.
Step 6
Add the vegetable stock and stir to combine.
Step 7
Add the Stingin' Hot Honey and continue cooking until the Brussels sprouts are fork-tender and the glaze has reduced to a thick, sticky consistency.
Step 8
Remove from the heat and transfer to a serving platter.
Step 9
Top with crumbled feta cheese and pomegranate seeds.
Step 10
Serve immediately while warm.
Chef's Tip
For the best caramelization, avoid moving the Brussels sprouts while they sear. A deep golden crust adds incredible flavour and creates the perfect contrast to the sweet hot honey glaze.