Brussels Sprouts Recipe
fig vincotto, chilies, shallots
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Ingredients
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Vegetables
Sauce
Method
Preparation
- 1
Trim and Halve Brussels Sprouts
Rinse the Brussels sprouts under cold water. Trim the stem ends and remove any discolored outer leaves. Cut each Brussels sprout in half lengthwise.
- 2
Prepare Shallots and Chilies
Peel the shallots and slice them thinly. Remove the seeds from the fresh chili (if desired for less heat) and chop it finely.
Cooking
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced shallots and chopped chilies. Sauté for 2-3 minutes until the shallots are translucent.
- 4
Add Brussels Sprouts
Add the halved Brussels sprouts to the skillet. Season with salt and black pepper. Stir well to coat the Brussels sprouts with the oil and vegetables.
- 5
Cook Until Tender
Cover the skillet and cook for about 8-10 minutes, stirring occasionally, until the Brussels sprouts are tender and slightly browned.
- 6
Add Fig Vincotto
Remove the lid and drizzle the fig vincotto over the Brussels sprouts. Stir to combine and cook for an additional 2-3 minutes, allowing the sauce to glaze the sprouts.
Serving
- 7
Plate the Dish
Transfer the sautéed Brussels sprouts to a serving dish. Optionally, drizzle a little more fig vincotto on top for presentation and serve warm.