Make these delicious Brussels sprouts with a sherry wine reduction in less than thirty minutes! After spending most of the past century on the most hated vegetable list, Brussels sprouts have finally earned the culinary respect they so deserve.

These little green sprouts can be found on restaurant menus and in gourmet cookbooks as a delicious roasted or fried side dish. A common misstep is to boil or steam the sprouts. I find these methods always produce an unpleasant texture. By quickly roasting the sprouts at a high temperature, you’ll get a delicious char on the outside and perfectly cooked and still firm inside.

To flavor the roasted sprouts, cook sliced onion in a sherry wide reduction. You’ll find that the sweet earthiness of sherry perfectly compliments the saltiness of the Brussels sprouts. The resulting dish makes a delicious and sophisticated side for any meal.

Roasted Brussels Sprouts with a Sherry Wine Reduction

Serves 4 as a side

Ingredients

1 pound Brussels sprouts
¼ cup olive oil, divided
1 small red onion, thinly sliced into rings
½ teaspoon sea salt
½ cup sherry wine

Directions

Preheat your oven to 400 degrees Fahrenheit.

Slice off the very tip of the stem of each Brussels sprout and cut in half lengthwise. In a bowl, toss the Brussels sprouts with ½ the olive oil. Spread on a baking sheet and roast for 30 minutes.

Meanwhile, heat the remaining olive oil in a small nonstick pan over medium high heat. Add the sliced onions, a pinch of salt and cook for 5-10 minutes. Stir frequently until the onions start to burn. Add the sherry to the pan and continue cooking and stirring for another 5 minutes until the alcohol has burned off. Transfer the Brussels to a serving plate and top with the onions and pan juices.

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Photos by Ally Jane Grossan

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