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Author Notes: This is not your typical brussels sprouts recipe, however, the intricate combination of the cayenne-chocolate flavors will make even the biggest brussels sprouts critic fall in love with this veg! My fascination with making unusual flavors work together inspired this recipe. —Mariya
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1.5 cups brussels sprouts-quartered, with ends trimmed
- 2 ounces olive oil
- 1 tablespoon shallot-minced
- 1/4 teaspoon cayenne pepper
- 1.5 cups chicken stock
- 2 teaspoons dark chocolate-chopped
- salt to taste
- pepper to taste
- Combine balsamic vinegar with olive oil and add brussels sprouts; marinate for 10 minutes.
- Add olive oil to a hot sauté pan and sweat shallots.
- Add marinated brussels sprouts to pan and sauté on high heat for ~3 min.
- Add cayenne and chicken stock-to the half-way point of the brussels sprouts.
- As soon as the liquid comes to a boil, turn the heat down, and simmer (covered) until brussels sprouts are just tender (approximately 15 min); remove brussels sprouts.
- Add the rest of the chicken stock to the pan and reduce the liquid by half; season.
- Take the pan off the heat and add chocolate, until melted.
- Serve the pan sauce over brussels sprouts.
- This recipe was entered in the contest for Best Brussel Sprouts
Have Your Campari—and Eat It, Too
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Spike your granita with campari.
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49 new dinnerware pieces.
A handy saucepan.