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Brussels Sprouts in Wine Sauce Recipe

Brussels Sprouts in Wine Sauce Recipe photo by Taste of Home

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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

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Brussels Sprouts in Wine Sauce Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

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

Directions

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. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 3/4 cup equals 241 calories, 14 g fat (8 g saturated fat), 40 mg cholesterol, 554 mg sodium, 18 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Brussels Sprouts in Wine Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p57

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Brussels Sprouts in Wine Sauce

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(1-1) of 1 reviews

Reviewed on Apr. 17, 2012 by Ezsra

The jared onions were too over powering. Replace them with quartered onions or fresh pearl onions and it tastes a lot better. I also added cubed ham to make it a meal.