Wine-Glazed Brussels Sprouts
A slightly sweet glaze of wine gives Brussels sprouts a deep, rich flavor. This is an easy and tasty way to serve Brussels sprouts for everyday meals. Double the recipe to serve at a festive Thanksgiving meal.
Serves: 4 to 6; double the recipe for holiday meals
- 12 to 16 ounces Brussels sprouts
- 1/4 cup dry white or red wine
- 2 tablespoons agave nectar or maple syrup
- 1 tablespoon natural reduced-sodium soy sauce or tamari
- 1 teaspoon arrowroot or cornstarch
Trim the stems from the Brussels sprouts and cut them in half.
In a small bowl, combine the wine, agave nectar, and soy sauce and stir together. Transfer to a deep skillet along with 1/4 cup water and the brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 10 minutes, stirring occasionally.
Uncover and cook, stirring occasionally, for another 5 to 10 minutes, or until the brussels spouts are just tender and still bright green. Don’t overcook; that’s where they lose all their flavor and appeal!
Dissolve the arrowroot cornstarch in a small amount of water. Stir into the saucepan quickly, then Remove from heat. Server straight from the pan or transfer to a covered casserole dish to serve.