Brussels Sprouts In Wine Recipes

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BRUSSELS SPROUTS IN WINE SAUCE



Brussels Sprouts in Wine Sauce image

Of all my favorite Christmas side dishes, this one stands above the rest. The wine sauce adds a lovely, rich flavor that makes every bite divine.-Stella Sargent, Alexandria, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 package (16 ounces) frozen brussels sprouts
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half cream
2/3 cup white wine or chicken broth
1 jar (16 ounces) whole onions, drained
2 tablespoons chopped almonds
1 tablespoon minced fresh parsley
1 tablespoon sliced almonds

Steps:

  • Place brussels sprouts and a small amount of water in a microwave-safe dish. Cover and microwave on high for 2 minutes. Stir; microwave 1-2 minutes longer or until partially cooked. Let stand 5 minutes; drain and set aside., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Combine cream and wine. Gradually whisk into flour mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the onions, chopped almonds, parsley and reserved brussels sprouts. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with sliced almonds. Bake, uncovered, at 400° for 20-25 minutes or until bubbly and brussels sprouts are tender.

Nutrition Facts : Calories 241 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 554mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.

BRUSSEL SPROUTS WITH RED WINE



Brussel Sprouts with Red Wine image

Provided by Nick

Time 45m

Yield Serves 4 as a side.

Number Of Ingredients 8

1 pound of brussel sprouts. (I just used one bag. Should be about 30 sprouts.)
1/4 Cup pine nuts, toasted
1/3 Cup red wine vinegar
1/3 Cup olive oil (Few tablespoons for roasting, the rest for the reduction.)
2 Tablespoons sugar
1 garlic clove, crushed
Parmesan cheese, shaved
Kosher Salt

Steps:

  • 1) Put all the sprouts in a roasting pan and drizzle with some olive oil and Kosher salt.
  • 2) Bake in a 400 degree oven for about 30 minutes. Be sure to check them and stir them every 10 minutes or.
  • 3) Toast some pine nuts by pouring them in a dry skillet (no oil). Put the pan on medium heat and watch them carefully, stirring every minute or so. After about 5 minutes you should notice a distinctly wonderful smell coming from them and they should start to brown a bit.
  • 4) Pour them in a bowl to get them off the heat as soon as possible.
  • 5) Add the olive oil (1/4 of a Cup) to the hot pan and then add the garlic to the oil. Let the garlic simmer for about a minute and then add the red wine and the sugar and stir.
  • 6) Let this simmer away and after about 10 minutes it should be reduced by about half.
  • 7) Pour the sprouts right into the pan with the reduction and stir to soak up all that sauce. Then toss with the pine nuts and shave some Parm over the top.

BRUSSELS SPROUTS WITH CHOCOLATE PORT SAUCE



Brussels Sprouts with Chocolate Port Sauce image

Provided by Kardea Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds Brussels sprouts, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon minced shallots
1/2 cup port wine
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves, minced
1/2 cup vegetable broth
2 tablespoons finely chopped bittersweet chocolate
1 tablespoon honey

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the Brussels sprouts on a baking sheet and toss with the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender and browned, 20 to 25 minutes.
  • Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the shallots and cook, stirring often, for 1 minute. Stir in the port, vinegar and thyme and boil until syrupy, about 5 minutes. Stir in the broth and bring to a simmer. Whisk in the chocolate and honey and simmer until reduced by half, about 10 minutes. Season with salt and pepper.
  • Transfer the Brussels sprouts to a serving bowl and drizzle with the sauce.

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