Caramelized Brussels Sprouts in Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg Brussels sprouts
- 1 medium onion (s)
- olive oil
- 150 ml red wine
- 50 ml water
- some balsamic vinegar, red
- 2 tablespoon sugar
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts and remove the outer leaves, then quarter the florets. Peel the onion and cut into slices approx. 3 mm thick.
- Cover the bottom of the pan well with oil, heat it and sprinkle with 2-3 tablespoons of sugar. Heat without stirring until the sugar begins to melt. Then add Brussels sprouts and onions and stir-fry over low heat. When the Brussels sprouts and onions turn brown, deglaze with the red wine. Season with salt and pepper, add 2-3 dashes of balsalmico and the water. Cover and simmer for approx. 10 - 12 minutes, until the Brussels sprouts are firm to the bite. Tie with sauce thickener as desired.
- Makes a wonderful accompaniment to a goose or as a vegetarian main course.
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