1. Remove rough outer leaves from Brussels sprouts and chop each in half. Rinse sprouts in colander and drain, cut side down, on a clean towel.
2. Heat a non-stick skillet over medium heat. Add 2 tablespoons vegan butter and stir frequently until bubbling stops. Add red pepper flakes, cayenne pepper and approximately 1/4 teaspoon liquid smoke; stir to mix.
3. Add Brussels sprouts, toss to coat in butter mixture and then arrange cut side down. Allow to cook undisturbed over medium heat for approximately 5 minutes until cut sides of sprouts are deeply browned. Stir sprouts and continue to cook until sprouts are slightly charred on exteriors.
4. Add remaining liquid smoke, capers, balsamic vinegar and salt and pepper to pan. Stir to mix before adding remaining teaspoon of vegan butter. After vegan butter is melted and incorporated into dish, remove from heat and serve immediately.
For more about this recipe and other delicious vegetarian and vegan dishes, please visit www.tbonesandtofu.com [1]
Source of recipe: My amazing husband adapted one of his favorite recipes for me, cutting the chorizo from these delicious spicy brussel sprouts, but creating a new avenue for incredible flavor.