Let me tell you the story of how this recipe came to be. One day, I was throwing together dinner in a rush. I reached down to where we keep the oils and vinegars and grabbed a large bottle with a cork top and tinted glass. I started to pour it over brussel sprouts thinking it was olive oil; I was shocked when it came out thin and red and with a sharp pungent odor. It was wine. I had accidentally made my brussel sprouts drunken.
I went on to cook them anyway and they were some of the best that I had ever eaten, so good in fact I made them the next day and into a formal recipe. These are simple to make and yet have an impressive flavor, perfect for a date night.
Balsamic Brussel Sprouts With Red Wine
- 1lb brussel sprouts, trimmed and washed
- 1/4 cup balsamic vinegar
- 1/4 cup red wine
- 2-3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Preheat an oven to 400 degrees. Toss the washed and dried brussel sprouts with balsamic vinegar and wine so that all the skin gets wet.
Pour in the olive oil and lay the brussel sprouts out on a baking tray. Sprinkle the top with salt and pepper and bake for about 40-45 minutes until the edges are crispy. If the brussel sprouts in the center cook slower than at the edge, toss around the contents of the pan about halfway through.
What does it say that I asked for a bottle of red and this is what I got? Let’s not read into that…
These are tart and tangy with a definite kick. The salt mellows out the flavor and makes it truly an enjoyable experience. Best of all, you don’t even need to think about what drink to pair with it.