If you like Brussels sprouts as much as I do, you must try this dish. It’s quite easy, and the end product is perfectly roasted sprouts with a sweet and tangy balsamic glaze. It yields luscious caramelized Brussels sprouts that will convert even the most skeptic.
Brussels sprouts belong to the Brassica family of plants, which also include cabbage, broccoli, kale, cauliflower, and turnips. All are notoriously tough to pair with wine, however, I found this recipe pairs beautifully with Poggio Grande’s Tagete, a combination of Marsanne and Rousanne recognized for its vegetal undertones and ability to complement cruciferous vegetables.
See ingredients, directions and pairings.
1.5 pounds Brussels Sprouts, cleaned and cut into halves or quarters depending on their size
5 tablespoons EVOO
5 tablespoons Aged Balsamic Vinegar
Pinch of Sea Salt, to taste
Pinch of Red Pepper Flakes, to taste