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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