Mexican Burnt Ends with Brussels Sprout Medley

Mexican Burnt Ends with Brussels Sprout Medley
Chef Brainy
What Started it all:
Burnt ends, Brussels sprout, vinegar (apple cider, balsamic), pressure cooker

This recipe combines the smoky, savory goodness of burnt ends with the earthy crunch of Brussels sprouts, all brought together with a tangy vinegar dressing. Using a pressure cooker, this dish is both quick and flavorful, making it perfect for a weeknight dinner or a festive gathering.


  • 1.5 lbs burnt ends
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 tbsp apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • Optional Garnishes: Fresh cilantro, chopped
  • Optional Garnishes: Lime wedges


  1. Season the burnt ends with salt and pepper.
  2. Heat 1 tbsp of olive oil in a pressure cooker over medium-high heat.
  3. Sear the burnt ends in the pressure cooker until browned on all sides, about 3-4 minutes per side.
  4. Remove the burnt ends and set them aside.
  5. Add 2 tbsp of olive oil to the pressure cooker.
  6. Add the halved Brussels sprouts and sauté for 3-4 minutes until they start to brown.
  7. Pour in the apple cider vinegar and balsamic vinegar, stirring to coat the Brussels sprouts.
  8. Season with salt and pepper to taste.
  9. Return the burnt ends to the pressure cooker, placing them on top of the Brussels sprouts.
  10. Seal the pressure cooker and cook on high pressure for 10 minutes.
  11. Quick release the pressure and carefully open the lid.
  12. Transfer the burnt ends and Brussels sprouts to a serving platter.
  13. Garnish with fresh cilantro and lime wedges, if desired.

This Mexican-inspired dish is a delightful combination of flavors and textures. The tangy vinegar complements the savory burnt ends while the Brussels sprouts add a satisfying crunch. Enjoy this dish as a main course or as a flavorful side!

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