Brussels Sprouts with Radicchio

Adding color and assertive flavor, radicchio is a welcome addition to Brussels sprouts. Sherry vinegar adds a little kick, and it's all glazed in butter.
Photo by MIkkel Vang

Courtesy Frasca Food & Wine, Boulder, Co

Radicchio adds a splash of color and a touch of contrasting bitterness to the Brussels sprouts. Glazed with butter and with the added zip of Sherry vinegar, it’s the perfect side dish to any roasted meat, poultry or richer seafood.

An Elegant Rocky Mountain Winter Feast
Ingredients
  • 2 tablespoons canola oil
  • 1 pound Brussels sprouts, halved
  • 2 heads radicchio, sliced into ¼-inch
  • strips
  • 2 tablespoons Sherry vinegar
  • 3 tablespoons salted butter
  • Salt and pepper, to taste
Directions

Heat oil in large sauté pan over high heat. Add Brussels sprouts cut-side down, and sear. Lower heat, toss with radicchio, and cook until wilted. Add Sherry vinegar, butter, salt and pepper. Toss frequently so butter glazes vegetables. Cook until tender. Serves 8.

Published on November 18, 2017
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email: mikeandjeff@wineenthusiast.net



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