Recipe of Any-night-of-the-week Spicy, buttery Brussel sprouts - Free Download

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Run the stairs. Instead of selecting the elevator, climb the stairs to your floor. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. Most people will decide to be sluggish and take an elevator instead of choosing exercise on the stairs. That just one flight of stairs—when taken a handful of times a day—can be just the extra boost that your system needs.

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We hope you got benefit from reading it, now let's go back to spicy, buttery brussel sprouts recipe. You can have spicy, buttery brussel sprouts using 8 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Spicy, buttery Brussel sprouts:

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

Steps 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..

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. Fact: Brussels sprouts have made a comeback. Spread the brussels sprouts on a baking sheet, cut sides down. Pour any extra olive-oil mixture onto the pan and tilt the pan around to distribute it.

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