Brussels sprouts with thyme and honey

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 200 ml vegetable stock
• 1 tbsp thyme, dried
• 2 large orange(s), juice and zest
• 1 tbsp almond flakes
• 1 tbsp blossom honey
• 1 tbsp rapeseed oil
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Trim the Brussels sprouts and cook them in the vegetable stock with the thyme for about 15 minutes. Season with a little nutmeg. Juice the oranges. If using organic oranges, you can also use some of the orange zest; grate it very thinly. Halve the cooked sprouts and drain. Briefly toast the flaked almonds in a dry pan, then remove from the pan. Heat the honey and oil in the pan. Briefly fry the Brussels sprout halves, cut-side down, in the pan and deglaze with the orange juice. Reduce the heat to reduce the juice. Once the juice has evaporated, season the sprouts with pepper, orange zest, salt, and nutmeg. Sprinkle the flaked almonds on top and serve.