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.
Here’s some more delicious roasted brussels sprouts recipes!
Roasted Brussels with Balsamic Vinegar– White on Rice Couple
Roasted Brussels Sprout with a Sweet chili Sauce– Steamy Kitchen
Maple Roasted Brussels Sprouts with Prosciutto– Bakeaholic Mama
Cheesy bacon Brussels Sprouts– Dine and Dish
This post was sponsored by Alamos Wines via Kitchen PLAY. All thoughts and opinions are always my own.
Tender roasted brussels sprouts with a sweet balsamic glaze.
- 1 1/2 lbs brussels sprouts
- 2 small shallots sliced thinly
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Black pepper to taste
- 1 teaspoon dried thyme
- 2 oz diced or chopped pancetta
- 1/2 cup balsamic vinegar
- 3 tablespoons Alamos Malbec wine
- 2 tablespoons honey
Add the balsamic vinegar, wine and honey to a small pan.
Bring to a boil and then simmer on low for 20 minutes until the liquid becomes thicker, coating the back of a spoon. Set aside.
Preheat the oven to 400 degrees F.
Trim the ends of the sprouts and halve any larger sprouts in two.
Transfer the sprouts to a large bowl.
Add the shallots, olive oil, salt, pepper, thyme and pancetta.
Toss well making sure all of the sprouts are coated in the mixture and seasonings.
Pour the sprouts onto a 13 x 9 baking sheet pan evenly distributing them.
Bake in the oven for 20-25 minutes, mixing them once halfway through cooking.
Serve hot from the oven or room temperature.