Brainy Blackened Brussel Sprouts in Sherry...

Brussels Sprouts were very likely first cultivated in Ancient Rome. Since then, Brussels Sprouts as they are now known have been mostly grown in what is now Belgium in the early 13th century. In the U.S. most Brussels sprouts are grown in Northern California, the state of Washington and New York.

Roasted Brussels Sprouts with a Sherry Wine Reduction

Serves 4 as a side

Ingredients

Brussels sprouts/1 lb., 1 whole red onion
½ cup sherry wine, a little olive oi and a pinch of sea salt

Directions

Preheat your oven to 400 degrees Fahrenheit.

Slice off the very tip of the stem of each Brussels sprout and cut in half lengthwise. In a bowl, toss the Brussels sprouts with a generous drizzle of olive oil. Spread on a baking sheet and roast for 30 minutes.

Meanwhile, saute one sliced red onion with a pinch of salt and cook for 5-10 minutes in olive oil.

Stir frequently until the onions start to blacken. Add the sherry to the pan and continue cooking and stirring for another 5 minutes until the alcohol has burned off. Transfer the Brussels to a serving plate and top with the onions and pan juices.

*This can be done in a skillet also. Just steam the sprouts in a bit of stock until it reduces. Add olive oil and the chopped onion with the pinch of salt and stir fry until blackened; splash the sherry over the top for a flash finish. 

~ Tutti a Tavola!