Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Wine And Honey-Glazed Brussels Sprouts
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- #8495
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
2 comments
ingredients
2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons honey
1 1/2 tablespoon soy sauce
1 1/2 teaspoon cornstarch
directions
Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.
In a small bowl, combine the wine, honey, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally.
Uncover and cook, stirring occasionally, for another 10 minutes. Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 27, 2013
Amazing! Added extra honey as suggested. The brussel sprouts were perfectly done.
Add bacon and extra honey! Dee-lish!
LOVE this recipe! Always add more honey than called for! So good and my son has eaten this since he was young with second helpings always! The honey takes away the bitterness so be generous!
July 22, 2004
not good at all. To wine'y. No one had seconds.....