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.
Servings: 6
Time preparation: 5 min.
Time total: 15 min.