Candied Brussels Sprouts and Almonds With Amaretto Glaze

Total Time
15mins
Prep 5 mins
Cook 10 mins

Oh so sweet,& nutty, with the slightest kick.

Ingredients Nutrition

  • 473.18 ml Brussels sprouts, cut in half
  • 354.88 ml champagne or 118.29 ml apple juice mixed with one cup water
  • 29.58 ml honey
  • 118.29 ml almond liqueur or 118.29 ml Amaretto
  • 0.25 ml chili pepper flakes
  • 4.92 ml cornstarch, mixed with
  • 4.92 ml water
  • 14.79 ml butter
  • 59.14 ml almonds, crushed and toasted
  • salt

Directions

  1. Steam Brussels sprouts in champagne till tender-crisp about 5 minutes. Remove brussels sprouts leaving the champange in the pot.
  2. Add honey, Amaretto, and pepper flakes reduce by half.
  3. Whisk in butter and cornstarch slurry.
  4. Toss in nuts.
  5. Toss the cooked Brussels sprouts in the candied nut mixture.
  6. Season with salt.
Most Helpful

This recipe was a great hit at my Christmas dinner this year(2009). Even the 3 guests who told me later that they did not like Brussels sprouts raved about them. I left out the pepper flakes this time but will add them next time I make them. So quick and easy to make!

diana_hotchkiss December 26, 2009

I am SO sorry that I cannot give this a good rating. Between Toolie's recommendation and my knowledge of what a good cook Rita is, I thought this would be a good surprise. However, for me, the combination of the sweet amaretto with the sprouts just did not work. The sauce I felt had no relation to the vegetable--merely served to cover up the taste of the Brussel sprouts, rather than to combine with that taste to create a new whole.

Chef Kate May 11, 2006

What an excellent recipe. Spicy and sweet. Brussel sprouts are not my favorite vege, but they taste like candy with a kick with this recipe. YUM!

KelBel April 30, 2006