Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “honey”

Honey & Balsamic Roasted Brussel Sprouts

The much maligned Brussel Sprout is probably the most disliked vegetable on the planet.  In my family, only my husband and my mum love them – and they like them plain – no disguises or extra flavours to hide the distinctly ordinary taste – just steamed or boiled suits them fine…

Well – I think they are in serious need of some help and when I make them using this recipe, even I go back for a second helping.  Tart and sweet this is a lovely way to cook sprouts and roasting them gives an intense flavour which is lost amongst the boiled and steamed method…

The amount of honey and balsamic is up to you – I find myself talking in terms of “a generous splash” or “a big squeeze” when describing the quantities – try it to your own taste and see how you go…  One thing is certain – you will never go back to those insipid greenish balls of mush ever again…

Roasdted Brussel Sprouts

 

Ingredients: 

Brussel Sprouts

Splash of Olive Oil

Salt & peppers to season

Honey

Balsamic Vinegar

Method:

Trim the Brussel Sprouts and remove any old leaves.

Cut in half and toss with olive oil, salt & pepper

Place cut side down in a roasting pan lines with baking paper

Roast at 180c fan-forced for around 30 minutes or until browned and cooked though

Mix together the honey and balsamic and toss the sprouts until well coated

Serve immediately while still piping hot

 

Bon Appetit!   🙂

Honey-Roasted Pumpkin Soup

Who doesn’t love a steaming bowl of thick, rich Pumpkin Soup?  This is my version in which the pumpkin is drizzled with a little oil and honey and roasted instead of just boiling up chunks in a pot.

Roasting it gives a more intense flavour and the honey gives a lovely sweetness to the soup.  You can use vegetable stock for this as well if you prefer…

Roasted Honey Roasted Pumpkin Soup

Ingredients:

I whole Butternut pumpkin

Olive oil

1 tablespoon Honey

½ teaspoon nutmeg

1 large onion, diced

I large leek, finely sliced

3 cloves of garlic, grated

1 litre chicken stock

Salt & pepper to season

Cream for decoration

Finely sliced spring onions for decoration

Method:

Take the skin off the pumpkin and chop into large pieces (as you would for a roast)

In a roasting pan, add a lug of olive oil

Add the chopped pumpkin and drizzle with the honey

Grate some nutmeg over the top with some salt & pepper to season.

Toss well to ensure all the pieces are covered with oil

Roast in 180c fan-forced oven for around 40 minutes or until cooked through and golden

In the meantime, in a large soup pot sauté the onion, leek and garlic in a small amount of olive oil until soft and translucent taking care to not burn it

When the pumpkin is cooked, tip into the pot along with the chicken stock and bring to the boil

Simmer for a few minutes or so

With a stick blender, puree the mixture until smooth

Season to taste with salt and pepper if necessary

Serve piping hot with a drizzle of fresh cream or sour cream

Top with finely sliced spring onions

Bon Appetit! 🙂

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