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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
Servings: 6 Servings
Course: Side Dish
Cuisine: American
Calories: 115
Ingredients Method

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

Method
 

Prosciutto Bread Crumbs
  1. 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
  1. 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
  1. Wait 10 minutes after putting the red wine sauce on the stove to help everything come together in time.
  2. Slice the Brussels sprouts in half and remove the core.
  3. 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.
  4. 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.
  5. Remove from heat then sprinkle prosciutto breadcrumbs over.