Brussels Sprouts with Bright and Tangy Cranberry Gastrique

Name: Brussels Sprouts With Cranberry Gastrique | Zephyr Pairing
Prep time: 10
Cook time: 20
Total time: 30
Yield: 6 servings
Cuisine: Belgian

Thursday, December 14th, 2023

Brussels Sprouts aren’t just for Thanksgiving anymore!

Ingredients

Serves 4-6

Brussels Sprouts

1 ½ pounds Brussels sprouts, washed, ends trimmed, yellow leaves removed and cut in quarters
3 tablespoons good olive oil
Salt and black pepper to taste

Cranberry Gastrique

1 ¼ cups sugar
¾ cup water
1 1/3 cups red wine
1 1/3 ounces sherry vinegar
1 12-ounce bag of fresh cranberries
2 sprigs thyme
Salt and pepper to taste

Garnish

Diced Cooked Pancetta
Toasted Pecans
Point Reyes Bay Blue Cheese Crumbled
Marigold Petals

Method

Brussels Sprouts

Preheat oven to 350°, Convection fan on.
Place a large skillet over high heat and add oil. Add the brussels sprouts and sauté on high until just beginning to brown in spots season with salt and pepper, then place them on a sheet tray and roast for 10 minutes.

Cranberry Gastrique

Combine sugar, water, wine, vinegar, cranberries, and thyme in a saucepan. Bring the mixture to a slow boil over medium-high heat until sugar is dissolved, and cranberries start to soften.
Cook until cranberries have broken down completely and mixture is thickened or coats the back of a spoon. Add salt and pepper to taste. Remove from heat and remove thyme sprigs. If desired blend in a blender.

To Finish

Plate the brussels atop your zesty cranberry gastrique, garnished with any or all of the recommended garish! Enjoy with friends, family and a glass of Zephyr.

Brussels Sprouts have come a long way from the dish no one touches, this Thanksgiving-inspired side pairs perfectly with the dark fruit and earthy notes of our Zephyr.