FoodNuts!

I love Brussels sprouts, and I thought I would share one of my favorite recipes with the Food Nuts community. This easy and flavorful recipe is a great side or even as a quick meal in itself. Starting out with farm fresh Brussels sprouts is key. It could probably also be done with frozen, thawed Brussels, but I have never tried it.

In addition to the Brussels sprouts, I use the following ingredients.

Mezzetta roasted red peppers (about 4 large pieces, chopped)

1/2 red onion, chopped

1 cup Spanish red wine, I used a Monastrell

3 tsp agave nectar

1/2 tsp paprika

1/2 tsp sea salt

1 tsp fresh ground black pepper

2 tsp habanero oil

I combined all of the ingredients except for the Brussels sprouts and brought them up to a boil, then lowered to a simmer until the onions had softened substantially. Then I placed each sprout face down into the bubbling wine mixture, which smelled amazing, by the way!

Isn’t this festive looking?! I let everything simmer together, uncovered, until the sprouts were soft enough for me. Leaving it uncovered also helped the wine mixture to reduce to an almost syrupy, sweet and spicy glaze.

If you enjoy this recipe, please visit my blog, http://traveleatlove.com for more food and wine goodness!

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