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
About the Author
Layla Schlack
Senior Editor

Schlack has written and edited stories about cooking, dining, spirits, entertaining and travel, as well as developed recipes, in various editorial roles at Fine Cooking and Hemispheres. Her writing has won a NATJA award. When she’s not editing Wine Enthusiast’s food, spirits and entertaining stories, she can usually be found clanging around her Connecticut kitchen, beverage in hand, trying to re-create some tasty meal she’s had over the course of her travels. Email: lschlack@wineenthusiast.net

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories