Happy Friday you guys! I’m back with another fabulous side dish that needs to be on your Thanksgiving table this year. I don’t know about you, but I love roasted brussels sprouts! Growing up, my parents never really made them for us. . not sure why, but now that I have kids, I roast these babies a few times a month for them and my kids love them.
The secret? It’s all about the technique and flavor. I love roasting brussels sprouts because they still remain somewhat firm and get nicely browned. I usually just roast them with extra virgin olive oil, balsamic vinegar and some salt and pepper but today, I wanted the sauce to bring in the flavor.
The key to my sauce? Cooking bacon and shallots together and then deglazing my pan with my Entwine Chardonnay. You guys, this is so fabulous. If I could personally make this dish for everyone, I would. I then add some dijon mustard and whole grain dijon because I absolutely love seeing the whole grain mustard in this dish.
So, I hope brussels sprouts make it to your Thanksgiving table and you’ll have to also pour yourself a glass and have some of this delicious Chardonnay with your meal as well. As I’ve said before, use the same great quality, great tasting wine that you would drink, to cook with. That’s the only way to do it.
And check out Entwine Wine’s snazzy new website! Entwine Wines is the official wine for The Food Network and was a collaboration between Wente Vineyards in California and The Food Network. Learn about their different wines, get recipes and wine pairings and find an Entwine retailer close to you.
Roasted Brussels Sprouts with White Wine Shallot Sauce
Ingredients
- 2 lbs. brussels sprouts trimmed and halved
- 1 ½ to 2 tablespoons extra virgin olive oil
- Kosher salt and pepper
- 3 shallots peeled and chopped
- 5-6 slices bacon chopped
- ¼ cup entwine Chardonnay wine
- ½ cup chicken stock
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- Fresh parsley diced for garnish
Instructions
- Preheat oven to 400 degrees and prepare a parchment paper lined baking sheet. Drizzle the extra virgin olive oil over the Brussels sprouts and season with salt and freshly cracked pepper. Toss together and roast the sprouts, cut side down, for 15 to 20 minutes, or until nicely browned.
- While the sprouts are roasting, cook the shallots and bacon over medium-high heat until the shallots are tender and the bacon has begun to crisp and brown a little, for about 4 to 5 minutes. Deglaze the pan with the entwine Chardonnay and the chicken stock and cook until the shallots and bacon have absorbed more than half of the liquid. Add the Dijon mustard and the whole grain Dijon mustard and mix together until combined.
- Remove from the heat and mix with the roasted brussels sprouts. Garnish with fresh parsley and serve immediately.
Looking for more Thanksgiving Day inspiration or menu ideas? Check out my Pinterest board!
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Disclosure: This is a sponsored post. All opinions expressed here are 100% my own. Thank you for supporting me in working with brands that I use and love.
Amanda says
November 14, 2014 at 6:11 amI am so glad you mentioned this as a Thanksgiving side. It would have never occurred to me to serve brussel sprouts at Thanksgiving, but now I think I am going to! Also… that wine! I may need to get a case. You know, for taste testing. 🙂
hipfoodiemom says
November 14, 2014 at 8:18 amThanks Amanda!! We had brussels sprouts on the table last year and it was a hit! and yes to the taste testing!! The Entwine Chardonnay is really delicious!!
Melanie @ Carmel Moments says
November 14, 2014 at 6:18 amYou’re totally making me hungry for veggies…and I love that! Mmm…
Pinned.
hipfoodiemom says
November 14, 2014 at 8:18 amThank you, Melanie! I actually ate this for lunch for two days. . love my veggies!!!
Zainab+@Blahnik+Baker says
November 14, 2014 at 6:46 amWe always have brussel sprouts on our Thanksgiving side menu! But it’s never this good looking. I will be sending to my SIL who is in charge of sides. Hint Hint put some wine into it 🙂
hipfoodiemom says
November 14, 2014 at 8:19 amhaha, yes!! I love that Zainab . . hmmm. . you’re giving me ideas. . just forward links to my sister. . hint hint .. who should help me with the cooking for Thanksgiving! 😛
Meghan @ Spoonful of Flour says
November 14, 2014 at 8:13 amWhat a perfect side dish for Thanksgiving…they look so delicious and full of flavor!
hipfoodiemom says
November 14, 2014 at 8:20 amThank you so much, Meghan! If you try this (which I hope you do) it’s really really flavorful and yummy!! Happy Friday!
sue/the+view+from+great+island says
November 14, 2014 at 8:40 amI never met a Brussels sprout I didn’t love, and this one is a new one for me…they look fabulous, and I always think that wine and shallots make everything taste so Continental!
hipfoodiemom says
November 15, 2014 at 8:43 amyes, Sue!! I agree!! thank you!!
Sarah@WholeandHeavenlyOven says
November 14, 2014 at 8:45 amI loveeee brussels sprouts, and I don’t care what my brussels-hating family says: I want this for Thanksgiving. 😀 That white wine sauce is literally killing me! Pinning.
CakeSpy says
November 14, 2014 at 8:53 amI am a brussels sprouts FIEND. I adore this version and can’t wait to try it for myself.
Gayle @ Pumpkin 'N Spice says
November 14, 2014 at 8:59 amHappy Friday, Alice! These brussel sprouts look incredible! I love your creative take on these with that white wine shallot sauce. Definitely a great way to jazz up these babies! Sounds delicious!
Marissa+|+Pinch+and+Swirl says
November 14, 2014 at 9:57 amWhenever I hear people say they don’t like Brussels sprouts, I assume they haven’t had them roasted!.You’re so right, roasting them is the best! Love that grainy mustard and wine in these – will definitely be trying out this recipe!
Lisa @ Healthy Nibbles & Bits says
November 14, 2014 at 10:16 amI made a brussels sprouts dish for my blog today too, so I think we’re recipe twins! I love all those savory flavors in here! Brussels sprouts always make it to my Thanksgiving table because they’re the least stressful for me to make. I have about 2 pounds of brussels sprouts in my fridge right now, so I’ll need to give this a try!
Jocelyn+(Grandbaby+cakes) says
November 14, 2014 at 10:46 amYou may actually make me like brussel sprouts! Wow!
taylor @ greens & chocolate says
November 14, 2014 at 11:15 amI make roasted brussels sprouts a couple of times a week! I love the white wine shallot sauce on yours…definitely need to give this a try!
Linda+|Brunch+with+Joy says
November 14, 2014 at 11:53 amRoasted brussels sprouts with white wine definitely adds a special touch. They not just sound delicious, but they also taste flavorful! Yummmm
Amy @ Chew Out Loud says
November 14, 2014 at 12:07 pmJust these last 2 years, we’ve gone on a brussel sprout kick! Yours look so good, with the wine sauce and everything you did with them. And, yeah, the bacon and dijon sure don’t hurt 🙂 Great idea!
Maria|Pink+Patisserie says
November 14, 2014 at 12:30 pmWe didn’t have these growing up either, but back then everyone boiled them for ever and ever.. Now roasting is just so much more amazing! Love this version Alice!!
Kelli @ The Corner Kitchen says
November 14, 2014 at 2:23 pmI didn’t grow up eating Brussels sprouts either. I don’t think I had them until I was in my mid-20’s, though now I love them. Definitely trying this soon!
Kelly says
November 14, 2014 at 2:24 pmYum! We didn’t always have brussels sprouts at our holiday table either but we always do now and I can’t get enough of them – especially when they are roasted! Yours looks perfect and I love the sound of the white wine shallot sauce – mmm, so so good! Drooling and totally want some for dinner tonight! Pinned!
Amy | Club Narwhal says
November 14, 2014 at 2:29 pmAlice, you make brussels sprouts look GOOD!! I never liked them growing up but then a friend pan fried some for a dinner club I was in as an adult and converted me all the way. I love the crispy bits that happen when they are roasted!
Sonali-+The+Foodie+Physician says
November 14, 2014 at 2:46 pmI’ve grown to love Brussels sprouts, and this looks like such a great way to prepare them! Have a wonderful weekend!
Sarah+@+SnixyKitchen says
November 14, 2014 at 5:32 pmOh my – bacon and shallots sound like the perfect thing to pair with roasted brussels sprouts!
Jeanette+|+Jeanette's+Healthy+Living says
November 14, 2014 at 10:15 pmI haven’t met a roasted brussel sprout I haven’t loved – the shallots and wine sounds like a great addition!
Kristi @ Inspiration Kitchen says
November 15, 2014 at 9:50 amAlice, this looks amazing! We only discovered how much we love Brussels Sprouts this year, and now I can’t get enough of them – even on pizza! Totally pinning this to multiple boards, because everyone needs this in their life! 🙂
Arpita@The Gastronomic Bong says
November 15, 2014 at 12:39 pmThese brussel sprouts look delish.. perfect thanksgiving side dish.. especially love that you added whole grain mustard as well as dijon.. Yumm!!
Megan+{Country+Cleaver} says
November 15, 2014 at 10:55 pmI approve of anything with bacon and wine in the title!! Entwine is good stuff, man I love this!
hipfoodiemom says
November 16, 2014 at 8:14 amhaha, YES Megan, you are right! Thank you for the comment! 🙂
Samina+|+The+Cupcake+Confession says
November 15, 2014 at 11:19 pmI’ve just recently turned vegetarian and these roasted Brussels sprouts are right up my Alley.!!!!!<3
hipfoodiemom says
November 16, 2014 at 8:15 amso awesome, Samina!! I hope you give this recipe a try!
Julie | This Gal Cooks says
November 16, 2014 at 1:45 pmI hated brussels sprouts when I was a kid but now I love them. In fact, it was having them roasted with bacon that made me fall in love. I’ve never roasted them with white wine but I have some so now I’m going to buy a ton of brussels sprouts so I can enjoy them this way!
Alice says
November 16, 2014 at 5:31 pmThere will always be room for some Sprout loving in my life. Funny enough as a littlely I couldn’t stand them, but roasted with a sweet sticky sauce defintiely makes them a fave now!!! Yours included!!!
Karen+@+The+Food+Charlatan says
November 16, 2014 at 10:30 pmI’ve never served Brussels Sprouts at T-day, but I think I will have to this year! LOVE bacon and sprouts. And the wine. Yum.
Lindsey+@+American+Heritage+Cooking says
November 18, 2014 at 11:55 amI don’t feel compelled to serve brussels sprouts any other time of year but for some reason at Thanksgiving I feel the overwhelming urge to make them! Always looking for new ways to prepare them without tons of butter! This looks perfect! Pinned!
Kit Graham says
November 19, 2014 at 10:35 amBacon, Wine, Shallots, and Brussels Sprouts are 4 of the best things in the world! I need to try this.
Chris+@+Shared+Appetite says
November 20, 2014 at 2:03 pmBrussels sprouts totally don’t get enough love, so I’m glad you gave them this royal treatment Alice! And that shallow sauce sounds divine! Pinning 🙂
My+Inner+Chick says
November 20, 2014 at 4:35 pmNow,
that’s what I call a Brussels w/ a KICK))) Xx
Jolena+@TheRubyKitchen says
November 28, 2014 at 5:43 amUpdate: Just wanted to share that I made this for Thanksgiving and they turned out incredible! They were a hit and even my sister in law (who is a firm Brussels sprouts hater) tried a small spoonful. Thanks for the great recipe. I love sprouts roasted but the bacon shallot sauce really makes them awesome!
Mark Johnson says
November 24, 2016 at 2:22 pmIm making this for a Thanksgiving Day side. I will come back later and leave the review!