Red Wine Pan Fried Brussels Sprouts

Feast Local
by Feast Local
6 Servings
25 min

Despite popular culture (looking at you Full House,) I'm convinced you can't actually hate brussels sprouts. You just haven't had them like this: pan fried with a decadent red wine glaze.

Growing up I always thought brussels sprouts were fine. I didn’t detest eating them like I did asparagus, but I didn’t particularly enjoy them either. I simply ate them because they were healthy… and, well, my mom told me to. It wasn’t until I was older and started ordering brussels sprouts at restaurants that I realized there is a whole world out there. That there are so many delicious ways to cook brussels sprouts that don’t involve them being steamed. Brussels sprouts, especially pan fried ones, quickly grew to be one of my favorite vegetables. Still, never did I think I could eat a whole big bowl of them for dinner, and actually enjoy it. But hey, here we are, and we’re not going back.

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.

These Red Wine Pan Fried Brussels Sprouts are incredibly easy to make, and can be ready in under 30 minutes! However, because there are three separate components, timing is everything. To help make sure it is all ready on time, I recommend you follow this order:

1. Begin by toasting the bread crumbs.

I suggest you keep an eye on your breadcrumbs, because while baking them at 400 degrees Fahrenheit for 12 minutes worked for me, the same might not be true for you. This all depends on the type of bread you are using. If you are using evenly sliced white or sourdough bread, your cook time may be less than if you used thick, hand-torn pieces of French bread. The thicker the bread, the more time it’ll take to get toasted and crunchy. And don’t forget to use my favorite hack when making these bread crumbs! Lay the prosciutto on top of the bread when you bake it. This will let the oil from the prosciutto drip into, and flavor the bread while everything toasts. This gives the bread crumbs a delicious salty, umami flavor. Added bonus: because the bread will be flavored with prosciutto, it really does not matter what type of bread you use! So no need to run to the store for a loaf of fancy French bread, use what you have on hand!

2. Then, make the Red Wine Balsamic Glaze.

Reducing red wine and balsamic vinegar into a delicious and sweet glaze is a worthy, but time consuming step. This part of the dish can take 15-20 minutes. I suggest you begin making the glaze as soon as you pop the breadcrumbs in the oven.

3. Finally, Start the brussels sprouts.

The brussels sprouts should take 12-15 minutes to pan fry, depending on how crowded your pan is, and how browned you want them. To make sure the brussels sprouts do not overcook, I recommend letting the red wine balsamic glaze reduce for 10 minutes before beginning the brussels sprouts. This 10 minute waiting period is by far the most important of all my steps. It really doesn’t matter if the bread crumbs cool down, or if the red wine balsamic glaze isn’t hot when you add it to the brussels sprouts. I mean, it’s going to heat right back up once you start satuéeing the brussels sprouts in it. Overcooking the brussels sprouts however, can be a problem. So I highly, highly encourage you to wait just a bit before pan frying them.

Red Wine Pan Fried Brussels Sprouts
Recipe details
  • 6  Servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1.5-2 Lbs Brussels Sprouts
  • 2/3 Cup Balsamic Vinegar
  • 1/3 Cup Dry Red Wine
  • 2 oz of Toast (Any kind will work, see notes)
  • 2 oz Procuitto
  • 1 Tbs Grated Parmesan
  • Salt and Pepper to Taste

Preheat the oven to 400 degrees F and add the bread and prosciutto onto a baking tray. Lie the prosciutto on top of the bread so the oils from the meat flavors the bread while it toasts. Bake anywhere from 10-15 minutes, depending on how thick your bread is. Once both the bread and prosciutto are crispy, crumble with your hands or a food processor. Stir in grated parmesan and pepper. Set Aside
For the Red Wine Balsamic Glaze, add red wine and balsamic vinegar to a small sauce pan and heat over medium heat. Once the mixture reaches a boil, lower the heat to medium low and let simmer until the sauce it reduced by half. This will take roughly 20 minutes.
Wait roughly 10 minutes after starting the red wine balsamic glaze before beginning the brussels sprouts. This will help make sure everything is ready on time and keep you from overcooking the brussels sprouts while you wait for the sauce to reduce.
After 10 minutes, cut off the core and slice the brussels sprouts in half. Heat up 2 tbs of olive oil in a heavy bottomed pan, such as a cast iron, over medium heat, then add the brussels sprouts in cut side down. Let the bottoms brown for 5-7 minutes then stir every so often until they are browned and fork-tender.
Add the red wine balsamic glaze to the brussels sprouts. Then cook for 2 more minutes, stirring frequently until the brussels sprouts are evenly coated.
To serve, sprinkle the prosciutto bread crumbs over then enjoy!
  • because the bread will be flavored with prosciutto, it really does not matter what type of bread you use. The type of bread you use is more important for cook time. If you are using a piece of evenly sliced bread, your cook time will be less than if you were using thick torn bread.
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