Whoever is still convinced that they do not like brussels sprouts has never made them with red wine.
It’s hard to hate anything cooked in wine. I mean, a delicious arrabbiata pasta sauce simmered with a full bodied Chianti, or coq au vin made with a bottle of your favorite burgundy. Are you hungry yet? I sure am! Like many other great red wine dishes that came before them, these Red Wine Pan Fried Brussels Sprouts deserve a spot in the league of legends. The red wine, balsamic glaze offers a subtle sweetness and brightness from the acid, while the prosciutto bread crumbs round out the dish, bringing in crunchy texture and the perfect amount of salt. Okay, now I am definitely hungry.