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Brussels Sprouts in Wine Sauce

 Brussels Sprouts in Wine Sauce
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
6 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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

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Brussels Sprouts in Wine Sauce (continued)

Directions (continued)

  • bubbly and brussels sprouts are tender. Yield: 6 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.