Sweet & Sour Roasted Brussels Sprouts | Wine Enthusiast
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Sweet & Sour Roasted Brussels Sprouts

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.


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.

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