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Brussels sprouts with Black garlic & sherry vinegar

In recent years, Brussels sprouts have gained in popularity, especially with modern cooking techniques. Roasting or sautéing them brings out a delicious, nutty flavour, the perfect accompaniment to a hearty winter meal.

Brussels sprouts with Black garlic & sherry vinegar by Sabato

Packed with vitamins and fibre, Brussel sprouts are nutrient rich, aid digestion and are known too for their anti-inflammatory properties!

Try this delicious side dish from our friends at Sabato: Pan-fried Brussels sprouts with crispy, salty prosciutto, orange zest and a touch of sherry vinegar.

Wine suggestion: Lawson’s Dry Hills Reserve Chardonnay


1 bag Brussels sprouts, halved
3x cloves black garlic, chopped
2 Tbsp Capriete 20-year sherry vinegar
2 Tbsp Pons traditional extra virgin olive oil
80g Pedrazzoli sliced prosciutto, chopped
Zest of half an orange

Heat a frying pan over medium heat. Pour in olive oil and fry the prosciutto until it is crispy. Remove the prosciutto from the pan and set it aside.

Increase the heat to high and add the Brussels sprouts to the pan. Cook them until they are nicely browned. Add a small amount of water to the pan and cover it, allowing the Brussels sprouts to cook until they are nearly tender, and the pan is almost dry.

Add the black garlic and vinegar to deglaze the pan. Return the prosciutto to the pan along with the orange zest. Gently mix everything together to combine.


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Gold Medal & Trophy Winner

We’re delighted that our Reserve Chardonnay was awarded a Gold medal and the Marlborough Chardonnay Trophy at the recent 2023 International Wine Challenge (IWC).

Now in its 39th year, the IWC is accepted as the world’s most rigorous, impartial and influential annual wine competition.

Well done team!