Brussels Sprouts with Sweet Red Wine Browned Butter Glaze Over Corn Arepa

1010431_533682733361083_1651796680_nYeah Brussels sprouts. The scourge of the vegetable world to many. To me, perhaps my most favorite vegetable of all time – right up there with broccolini. As a kid I’d chow down on these more than anything else on my plate, but it wasn’t until I entered adulthood that I learned they didn’t have to be frozen or mushy and there’s a few hundred ways to prepare them to make even the biggest sprouts hater take a second shot.


  • 1 lb Fresh Brussels Sprouts, cleaned and halved
  • 1 1/2 cup Sweet Red wine, something mildly fruity
  • 3/4 stick Salted Butter
  • Olive oil, for frying
  • Salt and Pepper

Clean the sprouts. I start by cutting off the woody bottoms and then slice them in half. Any leaves that fall away I discard. In a small pan I add wine and begin to reduce it over medium heat. Essentially until it starts bubbling and slowly boiling. I reduce it by about half. In another pan I place the butter, again over medium heat. Allowing it to melt and eventually browning in the process. Back to the sprouts. I preheat a skillet over medium-high heat, then add a small amount of oil and place the halved sprouts cut side down in the pan. Depending on your stove, it may be best to reduce the heat at this time. I brown them, then add a little more olive oil, give the pan a toss. Continue frying for about 6 minutes, tossing the pan frequently. Then, remove from heat and cover. Once butter has browned and wine has reduced by half and become a little syrupy, I gently stir the butter into the wine reduction, making sure to get the browned solids on the bottom of the pan. Then, toss the sprouts with the glaze and serve! I was feeling adventurous this particular night, had a bag of maize flour and made arepas, a sweet corn flatbread which worked great to fill out this recipe. I’ll post that recipe later this week, stay tuned!

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