In the Kitchen: Sauted Brussels Sprouts - KMSP-TV

In the Kitchen: Sauted Brussels Sprouts


Susan Dunlop, chef and co-owner of Joan's in the Park came to the FOX 9 Kitchen to show a surprisingly tasty way to serve up Brussels sprouts.


  • 1 ½ lb Brussels Sprouts cut in half
  • 1 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. sugar
  • ¼ cup dried apricots, thinly sliced
  • ½ cup toasted walnuts
  • 1 tbsp. honey
  • 1 tbsp. butter at room temperature
  • 1 tsp. aged balsamic vinegar
  • Sugar
  • Dried apricots, sliced thinly
  • Toasted walnuts
  • Honey
  • Butter at room temperature
  • Aged balsamic vinegar


  1. Using a large mixing bowl toss Brussels sprouts with olive oil, salt and sugar
  2. Place Brussels sprouts on a baking sheet cut-side down and place in a 500-degree oven and roast until browned on the bottom and slightly blackened on the top. (Approximately 10 to 15 minutes.)
  3. When ready to serve, place Brussels sprouts, walnuts and apricots in a large sauté pan and place over medium high heat for 4 minutes, tossing occasionally until fully heated through.
  4. Add the honey and stir to coat.
  5. Remove the pan from the heat, add the butter and toss until the butter is melted.
  6. Drizzle with balsamic and serve.

*NOTE: Steps one and two can be completed in advance

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