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Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors

Roasted Brussels Sprouts with Chorizo

Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors

Serves 6

- 2 tablespoons raisins
- 1 ¼ pounds Brussels sprouts, quartered
- 3 tablespoons olive oil
- 4 ounces Spanish chorizo, cut into small pieces
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots
- 1 teaspoon minced fresh thyme
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper

Start with small pours. If you plan on serving more than one wine varietal, offer 2 to 3 ounces to each guest when a new wine is served.

Wine pairing: Pinot Noir or Syrah

Roasted Brussels Sprouts with Chorizo

Preheat the oven to 400°F. Put the raisins in a small bowl and add hot water to cover. Let stand until plumped, about 10 minutes. Drain.

Put the Brussels sprouts in a large roasting pan in a single layer. Drizzle with the olive oil. Bake, stirring occasionally, until browned and tender, about 25 minutes. Stir in the chorizo, butter, shallots, and thyme and return to the oven until the chorizo is sizzling, about 5 minutes longer.

Contact: Tammie Barker, (800) 851-8923, ext. 6921, tbarker@amuniversal.com

Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors

Authors: Lori Lyn Narlock
ISBN: 978-0-7407-6913-9
Format: Paperback with french flaps: 8 ¾ x 8, 152 pages
Price: $16.95 ($20.95 Canada)