Name: Candied Brussels Sprouts and Almonds With Amaretto Glaze
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 2 cups Brussels sprouts, cut in half; 1 1/2 cups champagne or 1/2 cup apple juice mixed with one cup water; 2 tablespoons honey; 1/2 cup almond liqueur or 1/2 cup Amaretto; 1 pinch chili pepper flakes; 1 teaspoon cornstarch, mixed with; 1 teaspoon water; 1 tablespoon butter; 1/4 cup almonds, crushed and toasted; salt

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Recipe by Rita1652

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Candied Brussels Sprouts and Almonds With Amaretto Glaze created by Rita1652

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

Ready In:: 15mins
Serves:
Units:

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ingredients

2 cups Brussels sprouts, cut in half
1 ¹⁄₂ cups champagne or 1/2 cup apple juice mixed with one cup water
2 tablespoons honey
¹⁄₂ cup almond liqueur or 1/2 cup Amaretto
1 pinch chili pepper flakes
1 teaspoon cornstarch, mixed with
1 teaspoon water
1 tablespoon butter
¹⁄₄ cup almonds, crushed and toasted
salt

directions

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.

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RECIPE MADE WITH LOVE BY

@Rita1652

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@Rita1652

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

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review by diana_hotchkiss

12/26/2009

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!

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review by Chef Kate

5/11/2006

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.

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review by KelBel

4/30/2006

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!

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review by TOOLBELT DIVA

4/24/2006

Rita, your delicious recipe was my choice as one of the vegetables served for Easter dinner. We were eleven for dinner. I prepared 33 brussel sprouts, allowing 3 per person, cut in half. The sprouts were large and really solid; nothing was lost. I could not stop "taste-testing". Your photograph is inducement enough, but was it the butter and almond combination; or perhaps the Amaretto, honey and pepper flakes? No, I am sure it was the entire delicious mixture that had people asking for more. Twenty-two thumbs up, Rita.... thank you.

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photo by Rita1652

3/31/2006

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