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Salt & Brick Brussels Sprouts

Prep Time
1h
Cook Time
30 min
Yields
3 servings

These addictive Brussels sprouts are a beloved mainstay of Kelowna’s Salt & Brick restaurant’s menu. They are mouth-wateringly amazing with a unique blend of flavours.

Courtesy of Salt & Brick.

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ingredients

Pickled Grapes

2
cups (500 mL) white vinegar
1
cup (225 mL) sugar
1
cup (250 mL) water
1
cup (225 mL) pickling spice
1
bunch grapes

Beer Cheese

2
cups (500 mL) cream cheese
3
ounce local India Pale Ale

Brussels Sprouts

Oil, lightly coat pan
2
pinches salt and pepper
4
cups (900 mL) Brussels sprouts, halved
3
ounce maple syrup

Assembly

1
handful cheese popcorn
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directions

Step 1

Start by adding all ingredients, except for the grapes, to a pot and boil for roughly 7 minutes.

Step 2

Once it reaches a rolling boil, remove from heat and pour hot mixture over grapes. Set aside for one hour. This can also be refrigerated for up to a week.

Step 3

In a medium-sized bowl, add the cream cheese and whip with a local India Pale Ale for about 5 minutes.

Step 4

On stove top, lightly coat a pan with oil and cook the Brussels sprouts on high, turning frequently until their edges are slightly brown. This should take approximately 5 minutes.

Step 5

Place the sprouts under a pre-heated broiler for about 15 minutes or until slightly charred.

Step 6

Remove the sprouts from the oven. Deglaze the pan with maple syrup.

Step 7

Toss the Brussels sprouts with the pickled grapes and popcorn together in a bowl.

Step 8

Smear a dollop of beer cheese on a plate and place tossed Brussels sprouts mixture on top. Enjoy.

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My rating for Salt & Brick Brussels Sprouts
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