Party Sprouts (grande) Recipe
Pan-roasted Brussels sprouts smothered in Kimchi butter, Truffled teriyaki sauce & Sweet chili sauces
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Ingredients
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Brussels Sprouts
Kimchi Butter
Sauces
Method
Preparing Brussels Sprouts
- 1
Clean and Halve
Rinse the Brussels sprouts under cold water to remove any dirt. Trim the ends and cut each sprout in half lengthwise.
- 2
Season
In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Making Kimchi Butter
- 3
Melt Butter
In a small saucepan over low heat, melt the unsalted butter until fully liquid.
- 4
Combine Ingredients
Once melted, stir in the chopped kimchi and minced garlic. Cook for another 2-3 minutes until fragrant. Remove from heat and set aside.
Cooking the Brussels Sprouts
- 5
Pan-Roast
In a large skillet over medium-high heat, add the seasoned Brussels sprouts cut side down. Allow them to cook for about 5-7 minutes until they develop a golden-brown color.
- 6
Finish Cooking
Flip the Brussels sprouts and reduce the heat to medium. Cover the skillet and cook for an additional 5-7 minutes until the sprouts are tender.
Combining and Serving
- 7
Add Kimchi Butter
Once the Brussels sprouts are cooked, pour the kimchi butter over them, ensuring they are well coated. Stir to combine.
- 8
Drizzle Sauces
Remove from heat and drizzle the truffle oil, teriyaki sauce, and sweet chili sauce over the Brussels sprouts. Toss gently to combine.
- 9
Serve
Transfer to a serving platter and serve warm. Enjoy your Party Sprouts!
