Brussels Sprouts In Wine Sauce Recipes
WHITE WINE ROASTED BRUSSELS SPROUTS
Brussels sprouts roasted in white wine, lemon and olive oil with shallots and garlic.
Provided by Kit Graham Brough @theKittchen
Categories Vegetables
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Combine all the ingredients in a baking dish and toss together.
- Bake for 15 minutes. Then flip the sprouts over. Add more wine if necessary. Bake for another 15 minutes and then serve.
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RED WINE PAN FRIED BRUSSELS SPROUTS - FEAST LOCAL
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- Preheat the oven to 400 degrees Fahrenheit and add the bread and prosciutto onto a baking tray. Lie the prosciutto on top of the bread so the oils from the meat flavors the bread while it toasts. Bake anywhere from 12-15 minutes, depending on how thick your bread is. Once both the bread and prosciutto are crispy, crumble with your hands or a food processor. Stir in grated parmesan and pepper. Set Aside.
- For the Red Wine Balsamic Glaze, add red wine and balsamic vinegar to a small sauce pan and heat over medium heat. Once the mixture reaches a boil, lower the heat to medium low and let simmer until the sauce it reduced by half. This will take roughly 20 minutes.
- Wait roughly 10 minutes after starting the red wine balsamic glaze before beginning the brussels sprouts. This will help make sure everything is ready on time and keep you from overcooking the brussels sprouts while you wait for the sauce to reduce.
- After 10 minutes, cut off the core and slice the brussels sprouts in half. Heat up 2 tbs of olive oil in a heavy bottomed pan, such as a cast iron, over medium heat, then add the brussels sprouts in cut side down. Let the bottoms brown for 5-7 minutes then stir every so often until they are browned and fork-tender.
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Reviews 9Estimated Reading Time 6 minsServings 4Total Time 40 mins
- In a large skillet, pour 2 tablespoons of extra virgin olive or coconut oil over medium heat. Add the bacon and separate the lardons with a wooden spoon. Add crushed red pepper, herbes de provence, and continue to render the bacon until it starts to get lightly crisp, about 5 minutes. Add the shallots and continue to cook until the bacon is nice and crispy, and the shallots are translucent and just beginning to caramelize, about another 3-4 minutes. Once bacon is crisp, remove all contents from the skillet with a slotted spoon, leaving about 3 to 4 tablespoons of fat in the skillet (just enough to coat the bottom of the pan). If you have too much fat leftover, please discard some of it.
- Arrange each brussel sprout, cut-side down into the skillet in an even layer. Immediately cover your skillet to trap the steam and let the brussels caramelize on their own, about 2 to 3 minutes over medium heat. Off heat, carefully add the white wine, it may bubble up fiercely! The amount of wine you use will be determined by how large your skillet is, and how many brussels you have. You may need more or less, but the wine should not completely cover the brussel sprouts — it should rise maybe 1/4 of the way up. Add the salt and pepper, garlic, bacon, and cranberries — pushing the cranberries into the wine as much as you can. Cover the skillet and reduce the heat to medium-low. Check the bottoms of the brussels often to make sure they don’t burn too much (although even when they get super dark they’re still amazing). If your wine is evaporating too quickly, add the 1/2 cup of water, at little at a time. Braise the brussels in the white wine and water (if needed) for about 8-15 minutes (
- Once the brussels are tender and the liquid has evaporated and soaked into each sprout, turn off the heat. Drizzle 1 tablespoon of honey all over the entire dish and GENTLY toss to combine, letting the heat melt the honey through every nook and crannie. Taste and adjust seasoning as needed. Serve immediately.
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