Stop! Do NOT make your decision to make these Brussels sprouts based on the photo! Stop, I say! :-) Now, close your eyes and imagine the goodness of red wine and soy sauce and honey cooked all syrupy. And think about that syrupy goodness soaking into tiny baby cabbages aka Brussels sprouts. Imagine a taste that's familiar and brand-new at the same time. Imagine pure deliciousness.
Okay, NOW you're permitted to open your eyes and study the picture: butt-ugly, as they say. That's because the Brussels sprouts at the store were gigantic so I quartered them so they'd cook evenly – the exposed innards sucked up color along with flavor. You can see that the exteriors still look good: yes, I recommend tiny Brussels sprouts for this magnificent and still simple side dish.
COOKBOOK I find one winner after another in a cookbook I bought many years ago but only recently started cooking from again. It's still available in a newer edition – and cheap on Amazon Marketplace. It's called Vegetarian Celebrations by Nava Atlas who has a brand-new food blog called In a Vegetarian Kitchen. Nava may have a long list of cookbooks to her name but she seems just like the rest of the food blogger/foodie community: excited to talk about food over the Internet table! And unusually? Her blog seems not just to sell her wonderful cookbooks though I recommend you do consider buying one!
"... those were AWESOME and soooo easy. Thanks a billion!!" ~ Kristin
RECIPE for WINE-GLAZED BRUSSELS SPROUTS
Time to table: 30 minutes
1 pound Brussels sprouts
1 tablespoon unsalted butter
1/4 cup dry red wine
1/4 cup water
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon cornstarch (this wasn't needed tonight for thickening but is specified in the inspiring recipe)
Wash the Brussels sprouts, removing any tough outer leaves. Trim off the root end, then with the tip of a knife, cut an X into the root. Why? This helps the inner core cook more quickly without overcooking the outer leaves.
In a medium saucepan over medium heat, combine the butter, wine, water, honey and soy sauce and the Brussels sprouts and stir well. Cover and let simmer for 15 minutes, stirring occasionally, then uncover and cook for another 5 - 10 minutes. If needed, add the cornstarch to thicken the liquid.
NEVER MISS A RECIPE!For "home delivery" of new recipes from A Veggie Venture, sign up here.
Once you do, new recipes will be automatically delivered straight to your e-mail In Box.
MORE FAVORITE BRUSSELS SPROUTS RECIPES~ How to Cut Brussels Sprouts with Recipe Suggestions ~
~ Fast Pan-Roasted Brussels Sprouts ~
~ Raw Brussels Sprouts Salad ~
~ more Brussels sprouts recipes ~
from A Veggie Venture
~ Bodacious Brussels Sprouts ~
~ Marinated Brussels Sprouts ~
~ more Brussels sprouts recipes ~
from Kitchen Parade, my food column
SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARSMâche with Orange Cumin Dressing Cook’s Illustrated Foolproof Oven-Baked Brown Rice Broccoli Rabe with Peppers Cabbage Sprouts Pride of Erin Soup (< this week's St. Patrick's Day favorite!) Wine-Glazed Brussels Sprouts Alsatian Cabbage The Danger of Convenience: Birdseye Steamfresh Frozen Vegetables Potato & Poblano Pepper Gratin Farm Pie with Whole Wheat & Lard Crust Swedish Pickled Beetroot Salad Parsnip Pear Purée Chayote Soup with a Kick Baked Sweet Potatoes Beer-Soaked Crispy Baked Fries Spinach Pancakes Crazy-Good Cooked Cabbage
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006 & 2015