Recipe of Gordon Ramsay Spicy, buttery Brussel sprouts

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

Spicy, buttery Brussel sprouts is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Spicy, buttery Brussel sprouts is something which I have loved my whole life. They’re nice and they look wonderful.

If I'm talking about brussels sprouts on a Friday, you know they must be good. Sweet and spicy brussels sprouts are currently theeeee most So I stole the sauce/marinade from this sweet and spicy pork shoulder. It's so delish served with the sesame cucumbers - ah! Try this garlic brussels sprouts recipe and get more recipes and inspiration from Food.com.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spicy, buttery brussel sprouts using 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Spicy, buttery Brussel sprouts:

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

Pour any extra olive-oil mixture onto the pan and tilt the pan around to distribute it. These brussel sprouts are pretty spicy so if you aren't a huge spicy fan- use less sriracha. Made with avocado oil, sriracha, honey, garlic, and coconut aminos. Brussels sprouts are steamed with cayenne pepper, red pepper flakes, and sliced garlic in this spicy recipe.

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.

Made with avocado oil, sriracha, honey, garlic, and coconut aminos. Brussels sprouts are steamed with cayenne pepper, red pepper flakes, and sliced garlic in this spicy recipe. This was a nice spin on brussel sprouts I used a New York Style mustard because I didn't have Dijon mustard the flavor was kind of strong but in a good way.yummy! 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.

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