Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, spicy, buttery brussel sprouts. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Try this garlic brussels sprouts recipe and get more recipes and inspiration from Food.com. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic. Top with freshly grated parmesan and salt& pepper to taste. Cut remaining brussels sprouts in half.
Spicy, buttery Brussel sprouts is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Spicy, buttery Brussel sprouts is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have spicy, buttery brussel sprouts using 8 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Spicy, buttery Brussel sprouts:
- Prepare 200 g (frozen) brussel sprouts
- Take 140 g ground beef or meat replacement (see note)
- Make ready 1-4 Tbsp chili paste (see note)
- Take 100 g (1 stick) butter cut in cubes
- Make ready Half a red onion finely chopped
- Prepare 100 ml white vermouth
- Take 50 ml red wine vinegar
- Prepare Salt and pepper
We love Brussels sprouts prepared every which way—roasted, sautéed, fried, shaved, and so much more. Whichever method you choose, they're a great building block for a delicious side or main dish. And because Brussels sprouts are on the bitter side, sweetness is a welcome counterpoint. You know; the little cabbagey looking things that children loathe from an early age.
Instructions to make Spicy, buttery Brussel sprouts:
- Note on ingredients: instead of beef I used a vegetable based ground meat replacement. You want something that get crispy edges when cooked. Instead of white vermouth white wine can also be used instead. For the chili paste you can use whatever you have at hand sambal/gochujang/siracha/harissa etc. The amount you use depends on how spicy you like your food.
- Heat up a skillet over a medium heat with a little bit of oil. Once hot add the meat and break into small bits.
- Let the meat cook until it is brown and crispy and there are no big chunks. Remove from the pan and save for later.
- Meanwhile in a small saucepan bring enough water to a boil to cover the brussel sprouts.
- Once the water is boiling add the brussel sprouts and blanch for about a minute.
- Remove Brussel sprouts from the water and set aside.
- To make the beurre blanc: In a dry saucepan (you can use the one you used to blanch the brussel sprouts) add the chopped up onion, vermouth and vinegar. Set over a medium-high heat until it is reduced by approximately 2/3 (5-10 minutes)
- Meanwhile cut the blanched Brussel sprouts into halves or quarters (depending on the size of the sprouts).
- Heat up a tablespoon of butter in the skillet over medium high heat. Once the butter has melted add the Brussel sprouts. These will be roasted until they are a dark brown/almost charred.
- While the Brussel sprouts are roasting; the vermouth-vinegar should have reduced enough. Reduce the heat to to lowest possible heat. Add in the leftover butter cube by cube whilst continuously whisking to incorporate the butter into the reduction. Only add the next cube once the previous has been incorporated!
- Once the butter has been incorporated and the brussel sprouts roasted remove both from the heat. Add the chili paste.to the brussel sprouts and mix until all the sprouts are coated.
- (Optional) pour the sauce through a mesh strainer to remove the onion pieces. This will create a smoother sauce.
- Combine the sprouts, meat, and sauce on a plate and serve immediately.
And because Brussels sprouts are on the bitter side, sweetness is a welcome counterpoint. You know; the little cabbagey looking things that children loathe from an early age. They're crispy and brown on the outside and buttery and garlicky when you bite into them. I'm convinced that restaurant is adding some kind of illegal substance to them to make them so addicting! Fact: Brussels sprouts have made a comeback.
So that is going to wrap it up for this special food spicy, buttery brussel sprouts recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
