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.
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.