Brussels Sprouts with Beurre Rouge - The Local Palate

Ingredients

• 1½ cups dry red wine
• 1 teaspoon red wine vinegar
• 1 shallot, chopped
• 1 garlic clove, chopped
• 1 thyme sprig
• 1 bay leaf
• 10 black peppercorns
• ½ teaspoon salt
• ½ teaspoon sugar
• 6 tablespoons cold butter, sliced, plus more as needed
• 1 pound brussels sprouts
• 3 shallots, halved and thinly sliced lengthwise
• 3 garlic cloves, thinly sliced
• 3 tablespoons olive oil
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• ½ cup roasted slivered almonds
• 1 cup beurre rouge