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.
Wine-Glazed Brussels Sprouts
Author: Nava
Recipe type: Vegetable side dish / Thanksgiving
Cuisine: Vegan / Healthy
Prep time:
Cook time:
Total time:
Serves: 4 to 6
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.
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
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 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.
7 Comments
Vegetarian Thanksgiving Recipes | HealthyMamaInfo
November 15, 2011 at 2:32 pm[…] Wine-Glazed Brussels Sprouts […]
Jamie
October 19, 2014 at 7:16 amWould this hold up well as a make-ahead dish?
Nava
October 19, 2014 at 10:57 amHi 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.
Emilie
November 19, 2014 at 12:12 pmWhat wine did you find best to pair with this dish?
Nava
November 19, 2014 at 12:15 pmEmilie, 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!
Cheyenne
December 25, 2014 at 4:41 pmYum! 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.
Nava
December 26, 2014 at 12:49 pmThank you so much, Cheyenne. American Harvest was my second book, and truly a blast from the past! Glad you enjoyed the Brussels Sprouts.