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| Wine and Honey-Glazed Brussels Sprouts |
The slightly sweet glaze of wine and honey makes these Brussels sprouts taste
deceptively rich.
Ingredients
2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons honey
1 1/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch
Method
Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch
deep.
In a small bowl, combine the wine, honey, 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.
deceptively rich.
Ingredients
2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons honey
1 1/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch
Method
Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch
deep.
In a small bowl, combine the wine, honey, 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.