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    Home » Recipes » Vegan Thanksgiving Recipes

    Wine-Glazed Brussels Sprouts

    Published: Nov 29, 2012 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    wine-glazed Brussels sprouts

    Wine-Glazed pinto beans

    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.
    5 from 1 vote
    Print Pin Rate Email
    Course: Vegetable side dish / Thanksgiving
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Brussels Sprouts recipe, Brussels sprouts side dish, Thanksgiving side dish
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 to 6
    Calories: 88kcal
    Author: Veg Kitchen

    Ingredients

    • 12 to 16 ounces Brussels sprouts
    • ¼ 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
    US Customary - Metric

    Instructions

    • 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 the wine mixture to a deep skillet along with ¼ 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.
    • Serve straight from the pan or transfer to a covered casserole dish to serve.

    Nutrition

    Calories: 88kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 274mg | Potassium: 360mg | Fiber: 3g | Sugar: 9g | Vitamin A: 642IU | Vitamin C: 72mg | Calcium: 38mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Nutrition information
    Per serving: Calories: 90; Total fat: 0g; Protein: 2g; Carbs: 16g; Sodium: 215mg

    • Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
    • Find more ways to make Special Occasions and Entertaining easier and healthier.

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    Reader Interactions

    Comments

    1. Jamie says

      October 19, 2014 at 7:16 am

      Would this hold up well as a make-ahead dish?

    2. Nava says

      October 19, 2014 at 10:57 am

      Hi Jamie — I think this would be best made shortly before it's served, as I'm afraid the Brussels sprouts would lose their color and get soggy if made ahead. One step you can do ahead of time, which is probably the most time-consuming anyway, is to stem and cut them, and store in an airtight container. Then, just finish off the cooking part an hour or two before you plan to serve this.

    3. Emilie says

      November 19, 2014 at 12:12 pm

      What wine did you find best to pair with this dish?

    4. Nava says

      November 19, 2014 at 12:15 pm

      Emilie, I'm not sure you mean to use in it or pair with it, but most any dry white or red would do. If I were making this, I'd probably use a merlot. Pinot Grigio is good, too. Then the rest of the bottle can be enjoyed once opened!

    5. Cheyenne says

      December 25, 2014 at 4:41 pm

      Yum! Eating these right now. Super easy side dish. Thanks Nava, you're wonderful. American harvest is one of my favorite cookbooks. I can't thank you enough for researching so much history and so many good recipes.

    6. Nava says

      December 26, 2014 at 12:49 pm

      Thank you so much, Cheyenne. American Harvest was my second book, and truly a blast from the past! Glad you enjoyed the Brussels Sprouts.

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