Ingredients
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120 ml Balsamic Vinegar
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80 ml Honey
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1/4 tsp Hickory-scented Liquid Smoke
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2 tsp Olive Oil
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1 kg Brussel Sprouts
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1 Onion
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20 gr Pumpkin Seeds
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60 gr Dried Cherries
Directions
Steps
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1
Done
|
Chop 1 kg of brussel sprouts in two after removing the stray leaves. |
|
2
Done
|
In a saucepan with straight sides on medium heat, add 120 ml of balsamic vinegar, 80 ml of honey, 1/4 tsp of liquid smoke, a pinch of salt and a hefty grind of black pepper. |
|
3
Done
20 min
|
Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes. |
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4
Done
20 min
|
In your largest pan on medium-high heat, add the oil and the chopped Brussels sprouts. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface. |
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5
Done
15 min
|
Season with salt and add the diced onion to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onion is lightly browned. |
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6
Done
|
Add 20 gr of pumpkin seeds and 60 gr of dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. |
