ZUBI’S Queso Glazed Baked Brussels Sprouts
Even with our ZUBI Farms vegetables on a delayed schedule, our seedlings are recovering swiftly with our frequent and necessary boosts of nitrogen to aid them in the process. If you have been following my planting and gardening posts, you’ll be pleased to find that brussels sprouts are the most cold-tolerant of our crops, so I have included this elevated brussel sprouts recipe. This will WOW as a side dish for a simple spring family dinner. To me, this recipe represents a shift in our season. It embodies survival after the freeze, and springtime cooking, and all the joy that comes with it! Yes, the kids love them all, too!
ZUBI’S QUESO GLAZED BAKED Brussels Sprouts
1½ lb. brussels sprouts, trimmed, halved
¼ cup ZUBI’S Queso
½ tsp. kosher salt, plus ½ tsp. for sauce mixture
Freshly ground black pepper
¼ cup honey
⅓ cup sherry vinegar or red wine vinegar
¾ tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest
Olive oil for coating Brussels sprouts
Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return the saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened,3–4 minutes remove from heat, add and mix in ZUBI’S Queso.
Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest and add more red pepper flakes, (OPTIONAL).