Party Sprouts Recipe
Pan roasted brussels sprouts smothered in kimchi butter, sweet chili, and truffle teriyaki.
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Ingredients
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Brussels Sprouts
Kimchi Butter
Sauce
Method
Prepare Brussels Sprouts
- 1
Trim and Halve
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut each Brussels sprout in half through the stem.
- 2
Season
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until well coated.
Cook Brussels Sprouts
- 3
Pan Roast
Heat a large skillet over medium-high heat. Once hot, add the seasoned Brussels sprouts, cut side down. Cook for about 5-7 minutes until they are golden brown and crispy on the cut side.
- 4
Flip and Finish
Flip the Brussels sprouts and continue to cook for another 5-7 minutes until tender and cooked through. Remove from heat and set aside.
Make Kimchi Butter
- 5
Melt Butter
In a small saucepan over low heat, melt the butter slowly, being careful not to let it brown.
- 6
Combine with Kimchi
Once melted, stir in the kimchi and cook for an additional 2-3 minutes until heated through. Remove from heat and set aside.
Combine and Serve
- 7
Mix Sauces
In a small bowl, combine the sweet chili sauce and truffle teriyaki sauce. Mix well.
- 8
Toss Brussels Sprouts
In a large serving bowl, combine the pan-roasted Brussels sprouts with the kimchi butter and the sauce mixture. Toss until the Brussels sprouts are evenly coated.
- 9
Serve
Serve immediately while hot. Enjoy your Party Sprouts!
