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Red Wine Pan Fried Brussels sprouts photographed in a white shallow bowl

Red Wine Brussels sprouts

5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6 Servings
Calories 115 kcal

Ingredients
  

  • 1 Lb Brussels Sprouts Trimmed and halved
  • 2 Tbsp Olive Oil Sub avocado oil
  • ⅓ Cup Dry Red Wine
  • ⅔ Cup Balsamic Vinegar
  • 2 Slices Toast Any kind of bread will work
  • 2 Oz Prosciutto
  • 1 Tbsp Grated Parmesan Optional
  • Salt and Pepper To taste

Instructions
 

Prosciutto Bread Crumbs

  • 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

Red Wine Reduction Sauce

  • 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.

Brussels sprouts

  • 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.