When I was younger, I only knew Brussels sprouts the Cypriot way with lots of olive oil, lemon juice, and a bit of salt. And don’t get me wrong I still love that! But now, I have a new favorite. These sticky Brussels sprouts are sweet, tangy, and a little crispy on the edges. I love making them for the holidays. The honey and pomegranate molasses give them a shiny, caramelized coat that makes every bite delicious. Even kids who think they don’t like Brussels sprouts might change their minds!
Method
Prepare the Brussels Sprouts
Start by washing your Brussels sprouts and trimming off any tough ends or outer leaves. Then, using a sharp knife, carefully cut each sprout in half from top to bottom. This helps them cook evenly and gives a nice flat side to get crispy later in the pan.
Soften the Sprouts (Boil or Microwave)
Before frying, it’s important to soften the sprouts just a little. You can do this two ways boiling or microwaving.
For the boil method, place the halved Brussels sprouts in a small saucepan. Add just enough cold water to cover them and sprinkle in most of the sea salt. Turn on the heat and bring the water to a boil. As soon as it starts bubbling, let them cook for no more than 90 seconds. This keeps them firm but not raw. Then, pour them into a colander, rinse them with cold water to stop the cooking, and leave them to dry.
For the microwave method, place the sprouts in a heatproof bowl and add enough water to cover them. Sprinkle in most of the sea salt, cover the bowl with cling film, and poke a couple of holes in the top to let steam escape. Microwave the bowl on high for about 5 minutes, checking halfway through. When they’re tender but not too soft, drain the water and let the sprouts cool.
Make the Sweet Glaze
In a small bowl, mix together 2 tablespoons of honey and 2 tablespoons of pomegranate molasses. This mixture will make the sprouts sticky and give them a sweet, tangy flavor.
Sear the Sprouts
Heat 1 tablespoon of extra virgin olive oil in a large frying pan over medium heat. Once it’s warm, place the Brussels sprouts cut side down in the pan. This part is important don’t move them right away. Let them sit and cook like that for about 1 to 2 minutes so the cut sides can get brown and slightly crispy.
Add Flavor and Glaze
After the sprouts have had time to char, pour the honey and molasses mixture over them. Then, sprinkle in ¼ teaspoon of black pepper and ¼ teaspoon of dried mint. Let everything cook together for another couple of minutes. The liquid will start to bubble and become thick. Stir the sprouts gently once or twice so they all get coated with the glaze. Let them cook a little more until the sauce sticks nicely to each piece.
Serve
Carefully pour the sticky Brussels sprouts into a serving dish. For a final touch, drizzle the last 1 tablespoon of honey over the top and add a light sprinkle of sea salt flakes. If you want a bit of crunch, you can add toasted flaked almonds or another nut you like. Now they’re ready to enjoy!
Necessary Tools
- Small saucepan or microwave-safe bowl
- Frying pan (nonstick works well)
- Sharp knife
- Measuring spoons
- Spatula or wooden spoon
- Colander
Sticky Brussels Sprouts Recipe
Cuisine: BelgiumDifficulty: Easy4
servings10
minutes10
minutes20
minutesIngredients
500g Brussels sprouts (washed, trimmed, cut in half)
¼ tsp sea salt flakes
2 tbsp pomegranate molasses
3 tbsp honey
1 tbsp extra virgin olive oil
¼ tsp black pepper
¼ tsp dried mint
1 tbsp toasted flaked almonds (optional)
Directions
- First, get the Brussels sprouts ready by cutting them in half from top to bottom.
- You can either boil them or microwave them to make them tender before frying:
Boil method: Put the Brussels sprouts in a small pan. Add just enough water to cover them and most of the salt. Bring to a boil and let them cook for no more than 90 seconds. Drain and run some cold water over them.
Microwave method: Place them in a bowl with just enough water to cover. Add most of the salt. Cover with cling film and poke a few holes. Microwave on high for about 5 minutes, checking halfway. Then drain and cool. - Mix 2 tbsp honey and 2 tbsp pomegranate molasses in a small bowl.
- Heat 1 tbsp olive oil in a frying pan on medium. Place the Brussels sprouts cut side down. Let them sizzle and brown. Don’t stir them yet!
- After about 1–2 minutes, pour in the honey/molasses mix. Sprinkle in the black pepper and dried mint.
- Let the sprouts sizzle until the sauce gets sticky. Stir once or twice.
- Pour into a serving dish. Drizzle the last spoon of honey and sprinkle a bit of salt. Add toasted almonds if you like.
Notes
- Don’t overboil the Brussels sprouts they get mushy fast.
- Make sure the cut sides touch the pan to get a nice char.
- Wait to stir them until they’ve browned a little.
- Keep an eye on the honey and molasses so they don’t burn.
- Let the water drain well before frying so you don’t end up steaming them instead.
Serving Suggestions
These sprouts are great as a holiday side dish.
I love pairing them with roast chicken, turkey, or lamb.
They also go nicely with mashed potatoes or rice.
If you want to turn them into a light lunch, try serving them on toast with some creamy cheese.
Fun Fact
Did you know Brussels sprouts belong to the same family as broccoli and cabbage? They grow on long stalks and look like mini cabbages! And even though lots of kids avoid them, cooking them the right way like in this recipe can make them taste amazing.
Conclusion
Sticky Brussels sprouts are a fun twist on a classic veggie. They’re sweet, a little sour, and have just the right amount of crunch. Whether you’re making them for a holiday meal or just trying something new, this recipe is a great way to make sprouts exciting. Try it out you might even win over a few picky eaters!
