Roasted brussels sprouts are one of those dishes where I could eat a few on the side of my plate along with a nice juicy steak, or I could eat a whole bowl of them just on their own! Funnily enough I swore I'd never eat them again as a kid after my mom used to boil them to a soft, mushy consistency.
But that changed when I started to roast them. All they need is a drizzle of olive oil and some fresh herbs along with a hot oven, and the magic will happen.
I always slice off the bottoms of the sprouts to release the outer leaves, turning them into brussels sprout chips. Add some thinly sliced shallots and some finely diced pancetta ham and you have an amazing vegetable that will taste nothing like your childhood version of brussels sprouts, I promise!
I bet you'd never think of eating your brussels sprouts along with some wine, but you can. A glass of fruity-forward Alamos Malbec from the Mendoza valley in Argentina is perfect alongside these roasted brussels sprouts.
In fact, just to increase the wow factor of the sprouts I made a balsamic, honey and Alamos Malbec reduction to drizzle over the sprouts. Alamos grapes are grown at the foot of the Andes, some of the highest mountains in the world giving them a sheltered and consistent growth.
After being aged in French and American barrels for 9 months, the flavor becomes bold with tastes of blackberry and cherry. Alamos Malbec is so versatile that it can be paired with a huge variety of foods from mild to wild; there are no rules when you dare to pair!
For more fantastic daring pairings and tasty inspiration with Alamos Malbec, visit their Facebook page.
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