Brussels sprouts with honey butter from The Bristol

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Bristol Seafood Grill
Sriracha Honey Butter
Ingredients:
½ lb. whipped butter
1 ½ Tbsp. Sriracha sauce
2 Tbsp. honey
1 tsp. cinnamon sugar blend
1. Place whipped butter, Sriracha sauce, honey and cinnamon sugar blend in bowl.
2. Use electric mixer to blend mixture until all ingredients are thoroughly incorporated.
3. Cover and refrigerate until use.
Bristol Seafood Grill
Roasted Carrots with Sriracha Honey Butter
Ingredients:
3 carrots
Homemade Sriracha Honey Butter
½ Tbsp. mint crystals
1. Place 3 carrots in sauté pan and heat in oven at 450 degrees for 3 – 4 minutes.
2. Remove from oven and scoop of Sriracha Honey Butter to the pan, swirl and coat carrots in the melted butter.
3. To serve: arrange carrots randomly on plate, drizzle excess butter from the pan on top of carrots and plate, and sprinkle mint crystals over carrots and plate.

Bristol Seafood Grill
Brussel’s Sprouts with Prosciutto
Ingredients:
2 tsp. olive oil
2 tsp. minced shallots
¾ cup Brussel’s sprouts
1 TBL chopped prosciutto
1 oz. water
1 tsp. whole grain mustard
¼ tsp. salt & pepper blend
1. Heat olive oil in pan until hot
2. Add minced shallots, Brussel’s sprouts and chopped prosciutto to pan
3. Sauté for 30 seconds or until shallots are translucent
4. Add water, mustard and salt & pepper blend to pan
5. Sauté until Brussel’s sprouts are hot, and all water has evaporated from pan.
6. Serve & enjoy!