Combining the deep rich taste of merlot wine with unrefined sea salt results in a creation of unparalleled flavour. Both briny and tart, this will beautifully accentuate anything you decide to pair it with. Perfect as both an ingredient salt and finishing salt.
Uses: Ideal for sauces, gravy and stews, the flavour only intensifies when cooked. Sprinkle on dark chocolate truffles and desserts for a delicious treat.
Preheat oven to 375°. Trim the ends off of the Brussels sprouts, then cut in half. In a large bowl, mix together the extra virgin olive oil, Vintage Merlot Sea Salt and black pepper. Add the sprouts and stir until they are evenly coated with oil. Spread the sprouts in a even layer on a baking sheet. Roast for 20 minutes, stirring once.