Springfield, Mo. – Local chef Dyllan Dale, the culinary force behind Wild Foods by Dyllan, has released a new spring‑time recipe that puts Brussels sprouts front and center. The dish combines the earthy flavor of the sprouts with sweet dried cranberries, toasted almonds, and bright bell peppers, finished with a touch of apple cider vinegar for balance.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 Tbsp butter
- Salt and freshly ground black pepper, to taste
- ½ cup chicken stock (or vegetable stock for a vegetarian version)
- 1 small red bell pepper, diced
- ¼ cup dried cranberries
- ¼ cup sliced almonds, toasted
- 1 Tbsp apple cider vinegar
Step‑by‑Step Instructions
1. Sear. Heat a large skillet over medium‑high heat and melt the butter. Place the Brussels sprouts cut‑side down in the pan. Let them sear for four to five minutes, or until the cut surfaces turn a deep golden brown. This initial sear builds a rich, caramelized flavor.
2. Braise. Sprinkle the sprouts with salt and pepper, then add the chicken stock. Reduce the heat to medium‑low, cover the skillet, and let the sprouts cook for six to eight minutes. They should become tender while still retaining a slight bite.
3. Reduce. Remove the lid and allow any remaining stock to evaporate, stirring occasionally. When the liquid lightly coats the sprouts, the reduction is complete.
4. Finish. Stir in the diced bell pepper and dried cranberries. Cook uncovered for two to three minutes, giving the peppers a chance to soften and the cranberries a brief warm‑up.
5. Serve. Fold in the toasted almonds and drizzle the apple cider vinegar over the mixture. Taste and adjust seasoning if needed, then serve the dish immediately while the flavors are at their brightest.
Why This Recipe Works
Chef Dale designed the recipe to highlight the natural sweetness of Brussels sprouts while adding contrasting textures. The almonds provide a satisfying crunch, the cranberries lend a burst of tartness, and the bell pepper contributes a subtle sweetness and color. The final splash of apple cider vinegar brightens the dish, making it a versatile side that pairs well with roasted chicken, grilled pork, or a hearty grain bowl.
Local Roots
Wild Foods by Dyllan is a Springfield‑based culinary venture that emphasizes seasonal, locally sourced ingredients. Dale’s focus on fresh produce aligns with the community’s growing interest in farm‑to‑table cooking and supports regional farmers who grow the very Brussels sprouts featured in this recipe.
Serving Suggestions
This pan‑braised Brussels sprouts dish works as a side for family meals, holiday gatherings, or casual dinner parties. Pair it with a simple roasted chicken, a baked salmon fillet, or a quinoa‑based salad for a complete, balanced plate. For a vegetarian menu, substitute the chicken stock with vegetable broth and serve alongside a protein‑rich lentil dish.
Nutrition Note
Brussels sprouts are a powerhouse of vitamins C and K, while almonds add healthy monounsaturated fats and protein. The recipe’s modest use of butter and stock keeps the dish heart‑healthy, and the apple cider vinegar contributes a small amount of acetic acid, which some studies suggest may aid digestion.
Chef Dyllan Dale encourages home cooks to experiment with the recipe—adding a pinch of smoked paprika, swapping the bell pepper for a touch of orange zest, or incorporating a handful of fresh herbs like thyme or parsley. The goal is to make the dish adaptable to personal taste while preserving the core flavors that make it a spring favorite in Springfield.
Original reporting: KY3 Springfield (local) — read the source article.
