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.
Roasted Brussels Sprouts with a 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
For The Balsamic Glaze
- 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.
I could eat roasted brussels sprouts with everything! I love the flavors of the thyme, pancetta and balsamic glaze. The addition of the Malbec wine is perfect! Pinned!
I totally agree with you about brussels sprouts! As a kid, I swore I would never eat them. But now they are an awesomely delicious side dish. We even grew our own last summer…although the plant takes up way more space than I ever thought! That honey red wine glaze that you made for these roasted sprouts sounds delicious…thanks for sharing!
I have the same memory of Brussels sprouts as a kid! Fortunately as adults we can enjoy Brussels sprouts with wine! Making Brussels sprouts a win/win. GREG
I grew up with delicous brussels sprouts prepared by my mother and I just keep on loving them prepared all sorts of ways. Your roasted sprouts with balsamic glaze would be, will be, a hit on my table!
I pity the person who doesn’t like sprouts! Balsamic is such a classic flavor to bring out the best in this underappreciated veggie. Nice job!
I love balsamic on brussel sprouts! So delicious.
Brussel Sprouts are one of my favorite fall foods. I love the addition of the balsamic vinegar.
Roasted brussels sprouts are like one of my fave things .. ever. Love this recipe, Gerry!
Roasting brussels sprouts is the only way to eat them! Retains a nice texture and brings out their flavor. Your dish is beautiful with balsamic glaze. Lovely wine pairing!
It’s funny, a year ago I would not have looked at this
recipe. But all of sudden I like Brussels sprouts. A new food avenue opened up for me.
You’re so right, roasting them makes all the difference in the world!
I’m so with you on the B Sprout love! I’m obsessed with them and roasting is by far the best way to cook them! Love getting them all caramelized :) And that glaze sounds amazing!
Thanks Chris, they were tasty. Your crostini’s were amazing!
come on! How can anyone not love brussel sprouts- just look at this. It looks amazing and like you the best way to do sprouts in my opinion is with the use of balsamic in some form or fashion
Great idea to pair the Malbec with the brussel sprouts.
I love roasted little cabbage! Job well done!
I like brussels sprouts
We make our Brussel Spouts in the same way and they are always a favorite! Gorgeous photos!