Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, spicy, buttery brussel sprouts. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and ¼ cup crushed peanuts; sprinkle with sea salt.

Spicy, buttery Brussel sprouts is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Spicy, buttery Brussel sprouts is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have spicy, buttery brussel sprouts using 8 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Spicy, buttery Brussel sprouts:

1. Prepare 200 g (frozen) brussel sprouts
2. Prepare 140 g ground beef or meat replacement (see note)
3. Prepare 1-4 Tbsp chili paste (see note)
4. Make ready 100 g (1 stick) butter cut in cubes
5. Get Half a red onion finely chopped
6. Get 100 ml white vermouth
7. Get 50 ml red wine vinegar
8. Take Salt and pepper

For extra-crisp Brussels sprouts, we preheat the baking sheet they'll roast on: Just stick the sheet pan in the oven while it preheats. 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!

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.

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! We even endorse Brussels sprouts as a pizza topping. We love Brussels sprouts prepared every which way—roasted, sautéed, fried, shaved, and so much more. Fact: Brussels sprouts have made a comeback.

So that is going to wrap it up for this exceptional food spicy, buttery brussel sprouts recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!