Spicy, buttery Brussel sprouts
Spicy, buttery Brussel sprouts

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy, buttery brussel sprouts. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Spicy, buttery Brussel sprouts is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Spicy, buttery Brussel sprouts is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
  1. Make ready 200 g (frozen) brussel sprouts
  2. Prepare 140 g ground beef or meat replacement (see note)
  3. Get 1-4 Tbsp chili paste (see note)
  4. Make ready 100 g (1 stick) butter cut in cubes
  5. Take Half a red onion finely chopped
  6. Take 100 ml white vermouth
  7. Prepare 50 ml red wine vinegar
  8. Get Salt and pepper
Instructions to make Spicy, buttery Brussel sprouts:
  1. 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.
  2. Heat up a skillet over a medium heat with a little bit of oil. Once hot add the meat and break into small bits.
  3. Let the meat cook until it is brown and crispy and there are no big chunks. Remove from the pan and save for later.
  4. Meanwhile in a small saucepan bring enough water to a boil to cover the brussel sprouts.
  5. Once the water is boiling add the brussel sprouts and blanch for about a minute.
  6. Remove Brussel sprouts from the water and set aside.
  7. 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)
  8. Meanwhile cut the blanched Brussel sprouts into halves or quarters (depending on the size of the sprouts).
  9. 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.
  10. 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!
  11. 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.
  12. (Optional) pour the sauce through a mesh strainer to remove the onion pieces. This will create a smoother sauce.
  13. Combine the sprouts, meat, and sauce on a plate and serve immediately.

So that is going to wrap this up with this exceptional food spicy, buttery brussel sprouts recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!