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