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 NOTE 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 (and one, finally, that's seems not just to sell her wonderful cookbooks though I recommend you do consider buying one!) 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!
WINE-GLAZED BRUSSELS SPROUTS
Hands-on time: 10 minutes (for big Brussels sprouts, allow more time for small Brussels sprouts because of the cleaning/trim time)
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 (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.
Per Serving: 95 Cal (28% from Fat, 16% from Protein, 57% from Carb); 4 g Protein; 3 g Tot Fat; 2 g Sat Fat; 15 g Carb; 4 g Fiber; NetCarb11; 50 mg Calcium; 2 mg Iron; 257 mg Sodium; 8 mg Cholesterol; Weight Watchers 1 point
~ more Brussels sprouts recipes ~