Brussels sprouts, cut in half
1 1/2 cups champagne or 1/2 cup
apple juice mixed with one cup water
1/2 cup almond liqueur or 1/2 cup
chili pepper flakes
cornstarch, mixed with
almonds, crushed and toasted
- Steam Brussels sprouts in champagne till tender-crisp about 5 minutes. Remove brussels sprouts leaving the champange in the pot.
- Add honey, Amaretto, and pepper flakes reduce by half.
- Whisk in butter and cornstarch slurry.
- Toss in nuts.
- Toss the cooked Brussels sprouts in the candied nut mixture.
- Season with salt.