Brussels sprouts with honey butter from The Bristol

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Bristol Seafood Grill
Sriracha Honey Butter
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
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
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!

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.