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I hope everyone had a nice thanksgiving - we just hung out at home and I prepared a feast for the two of us!
My main course, wild rice stuffed butternut squash, was a flop. But, the wine-glazed brussel sprouts are super delicious and EASY! Plus, you get to drink the rest of the wine ;D
Purportedly serves 8 - the two of us mostly polished them off!
2 pounds Brussels sprouts
1/2 cup dry red wine
3 T honey, agave nectar, or maple syrup
1 1/2 T soy sauce
1/2 c water
1 1/2 t cornstarch
Prepare brussel sprouts: trim the stems, remove outer leaves, and cut a 1/4 inch deep X into the base.
Prepare sauce: in a small bowl, combine the wine, honey, and soy sauce.
Cook: combine brussels, sauce, and water in a 3-quart saucepan. Cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.
Finish: dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly and cook for another 5 minutes.
My main course, wild rice stuffed butternut squash, was a flop. But, the wine-glazed brussel sprouts are super delicious and EASY! Plus, you get to drink the rest of the wine ;D
Wine-Glazed Brussel Sprouts
Purportedly serves 8 - the two of us mostly polished them off!
2 pounds Brussels sprouts
1/2 cup dry red wine
3 T honey, agave nectar, or maple syrup
1 1/2 T soy sauce
1/2 c water
1 1/2 t cornstarch
Prepare brussel sprouts: trim the stems, remove outer leaves, and cut a 1/4 inch deep X into the base.
Prepare sauce: in a small bowl, combine the wine, honey, and soy sauce.
Cook: combine brussels, sauce, and water in a 3-quart saucepan. Cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.
Finish: dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly and cook for another 5 minutes.
posted 6:55 PM 
