Sweet & Sour Roasted Brussels Sprouts

Sweet & sour roasted Brussels Sprouts
Photo by Meg Baggot/ Food Styling by Ray Garraffa

A touch of sweet white wine can make a great a glaze that won’t discolor the sprouts. If this dish tastes familiar, that’s because it channels lemon and a selection of herbs often used in traditional roast chicken. Try serving them with a dish like Atasca’s Stewed Chicken.

Brussels Sprouts Three Ways
  • 1 pound Brussels sprouts
  • 1 medium shallot
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 tablespoons olive oil
  • 1 tablespoon sweet Riesling
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon celery salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper

 Heat oven to 400°F.

Remove tough or discolored outer leaves from sprouts and halve vertically. Cut shallot into thin slices.

In a mixing bowl, toss sprouts, shallot, thyme, rosemary with olive oil and wine. Add the remaining ingredients and toss again. Arrange sprouts on a rimmed baking sheet in an even layer. Cook until crisp but tender, about 30 minutes. Serves 4.

Published on May 12, 2017