Recipes // Side Dishes // Robata Brussel Sprouts

Robata Brussel Sprouts

  • 10 Brussel sprouts
  • ¼ cup Balsamic Reduction, recipe follows
  • 1 Red Apple, cutting into thin matchsticks
  • Salt & pepper to taste
  1. Wash in cold water, remove any loose hanging leaves. Cut brussel sprouts in half.
  2. In large sauce pot, bring 2 quarts of water to a roaring boil.
  3. Cook until very soft. Approximately 7 to 10 minutes (Note: Almost impossible to over cook)
  4. Remove from boiling water and submerge into an ice bath made of 2 Quarts of water and one quart of ice.
  5. Remove from ice bath and allow to drain thoroughly.   
  6. Place Brussels sprouts on the grill and cook until it’s lightly charred, approximately 7 to 10 minutes
  7. Place ten pieces on each plate and drizzle Brussels sprouts with balsamic reduction, and garnish with thinly sliced apples

Balsamic Reduction

  • 3 tbsp Eel sauce
  • 1/2 cup Balsamic vinegar
  • 2 tbsp Sirrachia
  1. In medium sauce pot, over medium low heat, add balsamic and let reduce until the sauce is thick enough to coat the back of a wooden spoon evenly with out running.
  2. Let Balsamic cool to room temperature.
  3. Mix eel sauce, balsamic reduction, and Sirrachia together until completely mixed.
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