Recipe: Candied Brussel Sprouts (using brown sugar, honey and lemon)

CANDIED BRUSSEL SPROUTS

1 pound fresh Brussels sprouts
1 tablespoon light olive oil
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon honey
Zest of one lemon
Salt and white pepper to taste

Freeze sprouts overnight. (This will soften them without destroying the color.)

The next day, remove sprouts from freezer and set aside.

In a saute pan, melt butter, oil, sugar honey and zest and allow to slightly bubble.

In medium sauce pan, cook sprouts about 7 minutes until tender.

Drain sprouts well and add to the bubbling butter-sugar mixture. Toss well and serve.

Makes about 4 servings
Source: Chef Ryan Littman of the JW Marriott Starr Pass Resort & Spa to The Tucson Citizen, October 25, 2006