Fermented Garlic Honey Brussel Sprouts

My kids love these Brussel sprouts.

And no, that's not a typo! Getting Miriam and Davi to eat Brussel sprouts was a battle I frequently lost until adding fermented honey sauce to the recipe. The raw honey adds just the right amount of sweetness to satisfy my kiddo's taste buds, while the depth of flavor created by fermenting the garlic and honey together make me feel like I'm at Peter Luger's instead of watching YouTube Kids in my living room (surrounded by unfolded laundry). 

Here's the backstory: A few years ago, when my kiddos would feel under the weather, I would give them a spoonful of nutrient-packed garlic cloves fermented in raw honey (the ultimate superfood) to help boost their immune system. They loved the sweetness of the garlic cloves so much that it turned into our daily vitamin ritual! And, since raw honey has so many great health benefits, I didn't feel guilty about giving them something sweet everyday. We soon discovered that this winning flavor combo was great drizzled over just about every dish we made...including my favorite dish, Brussel sprouts!

Don't take my word for it, though. Try for yourself!

Tag us in any (and all!) of your fermented honey escapades @anyasapothekere

Fermented Garlic Honey Brussel Sprouts



4.5 stars based on 35 reviews

Prep time:

Cook time:

Total time:

Yield: 4 servings



1 Lb. Whole Brussel Sprouts

1 Shallot

2 Tbsp. Fermented Garlic Honey Sauce

3 Slices Bacon (optional)

Handful Roasted Pine Nuts (optional)

Salt & Pepper to taste



1. Clean and halve Brussel sprouts, place in steamer and steam for 5-6 min (until al dente).
2. Cut bacon into small dice and sauté in skillet until crispy. Remove bacon and leave fat in skillet (for vegetarian, skip this step and add 1 tbsp. EVOO to skillet).
3. Mince shallot and cook in the bacon fat (or EVOO) until translucent.
4. Add Brussel sprouts and cook until browned/charred on the outside. Turn off burner.
5. Add Fermented Garlic Honey into skillet and mix well.
6. Add bacon and salt/papper to taste.
7. Move to serving dish and garnish with pine nuts.
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