The slightly sweet glaze gives Brussels sprouts a deep, rich flavor.

Serves: 8

• 2 pounds Brussels sprouts
• 1/2 cup dry red wine
• 3 tablespoons agave nectar or maple syrup
• 1 1/2 tablespoons soy sauce or tamari
• 1 1/2 teaspoons 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 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.

Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.

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