Brussels Sprouts in Wine Sauce Recipe

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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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Brussels Sprouts in Wine Sauce Recipe

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4 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Nutritional Facts

3/4 cup: 241 calories, 14g fat (8g saturated fat), 40mg cholesterol, 554mg sodium, 18g carbohydrate (5g sugars, 4g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Brussels Sprouts in Wine Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p57

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Ezsra User ID: 4975994 95867
Reviewed Apr. 17, 2012

"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."

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