Cooking with Wine: Maple-Glazed Brussel Sprouts

Here’s a great side dish for the frequently under-estimated Brussel Sprout. Since this recipe involves a splash or two of dry sherry or wine, I thought it would be perfect to share here in case any of you are looking for new Thanksgiving options. Last year, I served this alongside our Turkey and received rave reviews for these little  lovelies. Some brussel sprout lovers were already sold, but I believe I was able to turn some brussel sprout non-believers into believers with this recipe!

Maple-Glazed Brussel Sprouts

• 1lb. thick sliced bacon, cut into 1-inch pieces
• 2lb. Brussel Sprouts, trimmed (6 cups)
• 2 cups chicken or veggie stock
• 1/2 cup water
• 1 1/2 tbspn maple syrup (or more)
• 1/2 teaspoon dried thyme
• 1 1/2 tbspn dry sherry or dry white wine (or more)
• black pepper to taste

Cook bacon until crisp. Remove with a slotted spoon and set aside until needed.

In a saute pan large enough to accomodate all remaining ingredients, place brussel sprouts, stock, water, maple syrup, and thyme in. Reduce heat to moderate and simmer 25-27 minutes, or until liquid has evaporated and brussel sprouts are tender.

Add the sherry/dry white wine and reserved bacon and mix well. Serve immediately.

Secret Ingredient Tip: If you want to get super-fancy, use Vermont maple syrup.