Despite popular culture, I’m convinced you can’t actually hate brussels sprouts. You just haven’t had them like this: pan fried with a decadent red wine reduction sauce. It is borderline impossible to hate red wine Brussels sprouts!
Whoever is still convinced that they do not like this vegetable has never made red wine Brussels sprouts. It’s hard to hate anything cooked in wine. I mean, a delicious arrabbiata pasta sauce simmered with a full bodied Chianti, or coq au vin made with a bottle of your favorite burgundy.
The red wine, balsamic glaze offers a subtle sweetness and brightness from the acid, while the prosciutto bread crumbs round out the dish, bringing in crunchy texture and the perfect amount of salt.
Ingredients
Red Wine Brussels sprouts require very few ingredients. All you will need are Brussels sprouts, dry red wine, balsamic vinegar, olive oil, any bread, prosciutto, and a little bit of parmesan cheese.
Prosciutto Bread Crumbs
The Brussels sprouts are delicious, but these prosciutto bread crumbs help it really stand out.
For the bread crumbs, you can use any type of bread you have on hand. As the prosciutto crisps up, the oil will seep into the bread making it incredibly flavorful. For that reason, I’m using plain white sandwich bread. But feel free to swap in sourdough slices or anything you have that’s going stale.
All you have to do to make these is lie the prosciutto directly on top of the bread and bake it at 400 degrees until everything is crisp. Then let it cool so that the steam won’t make them soggy when you blend. Transfer to a blender or food processor and blend until they are crumbs.
Perfectly cooked brussels sprouts every time
My trick for cooking Brussels sprouts is to first use a pan large enough so that the Brussels sprouts are stacked on top of each other. If the Brussels sprouts are too crowded, they will steam instead of becoming too crispy. The next trick is to lie the Brussels sprouts cut side down on the pan then cook them undisturbed for 5 minutes over medium heat. This helps them get a nice sear.
Red Wine Reduction Sauce
The sauce is the easiest part! Just combine your favorite dry red wine with balsamic vinegar and let the mixture reduce for 15 minutes.
These Red Wine Pan Fried Brussels Sprouts are incredibly easy to make, and can be ready in under 30 minutes! However, because there are three separate components, timing is everything. To help make sure it is all ready on time, I recommend you follow this order:
What to serve Red Wine Brussels Sprouts with
These red wine Brussels sprouts are the perfect side dish compliment to any warming winter dinner
Rosemary Fennel Crusted Lamb Chops
Creamy Mushroom Pasta with Burrata
Creamy Rosemary Orzo with Shrimp
Ingredients
Method
- Preheat oven t0 400 degrees Fahrenheit. Lie prosciutto on top of bread on a baking tray. Bake for 15 minutes or until everything is crispy. Let cool completely then transfer to a blender or food processor. Blend to crumbs. Stir in parmesan. Set aside
- Add red wine and balsamic to a small pot. Cook over medium heat until the sauce begins to boil. Lower the heat down to low and simmer until the sauce is reduced. Roughly 20 minutes.
- Wait 10 minutes after putting the red wine sauce on the stove to help everything come together in time.
- Slice the Brussels sprouts in half and remove the core.
- Add olive oil to a large pan and cook over medium high heat. Once the olive oil is hot, add the Brussels sprouts in a single row, cut side down. Let them cook undisturbed for 5 minutes then Lower the heat to medium and stir.
- Cook until he Brussels sprouts are fork-tender or as tender as you like, then add the redline sauce to the pan and stir to coat the Brussels sprouts.
- Remove from heat then sprinkle prosciutto breadcrumbs over.
Love this!