Brussell sprouts are one of those vegetables that you either Love Em or Hate Em. I will admit that as a kid, I HATED them. I remember them being bitter and just something I didn’t ever want to eat again. I don’t remember exactly what changed. But, one day we were out and my kids wanted to try them. So we roasted them up with a little bacon and Voila! They loved them and I was converted.
So which crowd are you part of? Love Em or Hate Em?
Fast forward to today. We are still loving sprouts and needed to put away the bacon and make a vegetarian brussel sprout dish. We pulled out the next two best ingredients shallots and white wine. These ingredients bring out the natural sweetness in the sprouts. We created a vegetarian dish that is simple and healthy. You’re going to LOVE it. If you’re not quite sure, try them and they’ll convert you too!
Brussell Sprouts with Wine and Shallots
Prep time: 10 minutes
Cook Time: 15 minutes
1 pound brussell sprouts, trimmed and halved
2 Tablespoons coconut or olive oil
1 shallot, thinly sliced
2 cloves of garlic, crushed and minced
1/2 cup dry white wine
Salt and pepper
- Bring a large pot of water to a rapid boil. Place sprouts in the boiling water and cook for 5 minutes. Immediately drain.
- In a large dutch oven or skillet, heat oil over medium high heat. Place a single layer of drained sprouts in the pan. Do not overcrowd the pan. Cook 5-6 minutes, stirring occasionally, until sprouts are browned. Repeat if all sprouts didn’t fit the 1st time.
- Add shallots, garlic, and wine to pan. Stir continuously for 2-3 minutes.
- Add salt and pepper to taste. Serve.