Saucy Sprouts

Well, you caught me. I am channeling my inner Julia Child with this one… One glass for me and 1/2 glass for the recipe. A glass of red wine is good for you every once in awhile due to its anti-oxidant rich contents. Just don’t overdo it especially when you are cooking.

Brussel sprouts aren’t the most loved vegetable on the planet even though they contain many healthy nutrients. I decided to keep it interesting and offer up another traditional dish with a twist. Hence, the saucy sprout recipe listed below.

Have a Warm & Relaxing Holiday !!!

Ingredients

• 2 pounds Brussels sprouts
• 1/2 cup dry red wine
• 3 tablespoons agave nectar
• 1 1/2 tablespoons low sodium soy sauce
• 1 1/2 teaspoons cornstarch

Directions

1. Trim the stems from the Brussels sprouts and cut them in half.
2. In a small bowl, combine the wine, agave nectar, and low sodium soy sauce and stir together.
3.  Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts.
4. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally.
5. Uncover and cook, stirring occasionally, for another 10 minutes.
6. Dissolve the cornstarch in a small amount of water.
7. Stir into the saucepan quickly, then cook for another 5 minutes.
8. Remove from heat and transfer to a covered casserole dish to serve.