La Marcha's Bruselas recipe


Chef Emily Sarlatte from Berkeley's tapas bar La Marcha give us one of he favorite recipes: 

Bruselas (Crispy Brussels Sprouts)

Serves 2-4


1 lb. Brussels sprouts, halved 

1/2 lb. grapes, halved

1 tablespoon olive oil

Salt and pepper to taste 

 Balsamic Reduction

1 cup balsamic vinegar 

½ cup Pedro Ximénez sherry


1 cup olive oil

½ cup balsamic vinegar

½ shallot, minced

½ teaspoon agave

Salt and pepper to taste


Preheat oven to 400° F. Coat Brussels sprouts with oil, salt and pepper and place on baking sheet. Roast in oven for 15 minutes, adding the grapes halfway through. Check doneness of sprouts with a fork; they should be soft in the center and crispy on the outside. It may take up to 25 minutes (depending on the oven).

For balsamic reduction: while the Brussels sprouts roast, combine balsamic vinegar and Pedro Ximénez sherry in a saucepan over medium heat and simmer slowly until amount has reduced by half. 

For vinaigrette: Combine balsamic vinegar, shallot and agave in blender and slowly drizzle in the olive oil as ingredients are blending to emulsify.


Assembly:  Toss Brussels sprouts and grapes mixture with vinaigrette (there will be some vinaigrette left over.) Drizzle with the reduction and serve.

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