Wine & Honey Glazed Sprouts

These Brussels sprouts simmer in a mixture of dry red wine, honey, and soy sauce that reduces into a glossy, savory-sweet glaze. It’s a side dish that converts sprout skeptics because the bitterness gets balanced out by the honey’s sweetness and the soy’s umami depth.

Cutting an X into the base of each trimmed sprout lets the heat penetrate evenly so the centers cook through without the outer leaves turning to mush. Fifteen minutes covered to steam them tender, then ten minutes uncovered to reduce the liquid, and a final five minutes after adding a cornstarch slurry to thicken the sauce into a clingy glaze.

The red wine adds a fruity, slightly tannic quality that keeps the sweetness from being cloying. As the sauce reduces, the wine flavor concentrates and darkens the glaze to a deep, glossy amber. These look as good as they taste and make an impressive holiday side.

Chef Tips

• Use a dry red wine you’d actually drink. Cooking wine has added salt and off flavors
• Don’t skip the X cut in the base. Without it, the outside overcooks before the center is tender
• Stir occasionally during the covered simmer to make sure all the sprouts get equal time in the liquid
• The glaze should coat the back of a spoon when it’s ready. If it’s still thin, simmer uncovered a few more minutes

Variations

• Balsamic version: Replace the red wine with balsamic vinegar for a tangier, more intense glaze
• Bacon addition: Toss in crumbled cooked bacon with the glaze for a smoky, salty contrast
• Toasted pecans: Scatter chopped toasted pecans over the finished sprouts for crunch