Roasted Brussels Sprouts In Red Wine Reduction

In Los Angeles, new restaurants open each and every week and on weekends my husband and I try to sample some of the best - he for a great meal, me for inspiration in my own kitchen. And that is exactly what happened this past weekend while we were out with friends enjoying small plates at the culinary haven, The Corner Door. 

All the food was quite good but the dish that I could not get off my mind: Brussels sprouts in some sort of sweet reduction. After some experimentation at home to create the sweet and slightly tangy sauce, I have landed on the recipe below. Not a copy cat, but an "inspired by". Now a not so well- loved super food is a treat.

Roasted Brussels Sprouts In Red Wine Reduction

12 oz. fresh Brussels sprouts

4 T olive oil

1 t garlic

1T balsamic vinegar

1/4 c port wine

1/4 c red wine

1T - 2T feta cheese (preferably packaged in brine, then drained and crumbled at home)

Preheat oven to 400 degrees.

Clean the sprouts, slice off each of the ends and cut each sprout in half.

Place the sprouts in a shallow roasting pans and toss with 3 T olive oil

Roast sprouts until golden and tender.  Stir and observe every 10 minutes to prevent sticking and burning. Be sure not to overcook as they will become soggy. Cook time is about 25 minutes.

While the sprouts are roasting, prepare the wine reduction. In a non-stick pan over medium-low heat, saute garlic in 1 T olive oil for 2 minutes, stirring often. Add balsamic vinegar and cook for an additional 2 minutes. Add port and red wine and simmer medium, stirring occasionally until the sauce is reduced by  half and is the consistency of syrup, about 5 minutes.

Add the roasted Brussels sprouts to the pan and stir to coat.Transfer to a platter and sprinkle with feta cheese.

Source:  Jill Crusenberry