Recipe: Brussels Sprouts in a Gluten Free White Wine Sauce

So…I’m totally addicted to Brussels sprouts.  You may or may not be aware of this.  The first time I ever cooked them up, I made them in a casserole.  And then…it was all about the roasting.  With olive oil and seasoning…or maple syrup and nuts…the possibilities were endless.

But…I have a lot of wine in my apartment.  A LOT.  And with a fresh bottle of white wine now open and in the fridge…I am coming up with clever ways of using it that doesn’t involve drinking it night after night after night.  Not that there is anything wrong with that…but the medication I’m on for my hip sort of doesn’t mix well with alcohol.  So…yeah…

With Brussels sprouts in my bin this past week and wine in the fridge, I went on a small hunt for recipe ideas.  Because I was just going to roast them up…but that didn’t use any wine…

What I found was a recipe from Taste of Home, which I modified slightly to fit the ingredients I had on hand and to fit my dietary needs.  And what emerged…was a nice twist on Brussels sprouts.

Recipe: Brussels Sprouts in a Gluten Free White Wine Sauce

Brussels Sprouts in a Gluten Free White Wine Sauce

Brussels Sprouts in a Gluten Free White Wine Sauce

Servings: 4-6
Time: Prep 20 minutes; Bake 25 minutes

Ingredients:

  • 1 pound fresh Brussels sprouts
  • 1/4 cup Earth Balance vegan buttery sticks, cubed
  • 1/4 cup gluten-free all-purpose flour (I used Cup4Cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup non-dairy milk (I used unsweetened cashew milk)
  • 2/3 cup white wine
  • 1 cup white onion, chopped
  • 2 tablespoons raw whole almonds
  • 1 tablespoons sliced almonds

Directions:

Place Brussels sprouts and a small amount of water in a microwave-safe dish. Cover and microwave on high for 2 minutes. Stir; microwave 1-2 minutes longer or until partially cooked. Let stand 5 minutes; drain and set aside.

In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Combine cream and wine. Gradually whisk into flour mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the onions, chopped almonds, and reserved Brussels sprouts.

Transfer to a greased 1-1/2 quart baking dish. Sprinkle with sliced almonds. Bake, uncovered, at 400°F for 20-25 minutes or until bubbly and Brussels sprouts are tender.  Season with salt and pepper.

~*~*~

This was definitely a change from the oven roasted version, but it was good to step outside the box and do a little cooking with wine.  And it was full of flavor and cooked up really well.  Everything went together.  I added a few red pepper flakes to my own bowl just to take it up a notch.

If you’re a Brussels sprouts fan…Try this!!

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