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.
Published: May 12, 2017
Ingredients
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
Directions
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.
