I was treated to this dish by a St. Louis caterer, Patty Long Catering, and found a similar recipe online, which I modified to my liking. I hope you will modify yours. I used a food processor to make this a quick and easy side dish.

Pat

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.

    Advertisement
  • Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.

Cook's Notes:

This is a versatile recipe with easy substitutes depending on what you have on hand: onions can be substituted with pearl onions or shallots; honey butter can be substituted with butter or olive oil.

Honey, sugar (brown or white), or agave nectar can be added along with the wine.

Any white wine or apple cider vinegar can be substituted for white cooking wine.

Nutrition Facts

152 calories; protein 4.1g 8% DV; carbohydrates 16.9g 6% DV; fat 8.4g 13% DV; cholesterol 15mg 5% DV; sodium 109.2mg 4% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2014
I admit I haven't found a way to prepare Brussels Sprouts that I don't like but this way tops them all! They turn a lovely, bright, fresh green which provides eye appeal, then you get to the taste - buttery, slightly sweet, slightly earthy and all the way delicious. The 1/4 cup of butter made me nervous, but they are not greasy at all. I didn't have honey butter so I simply drizzled about a large tsp of honey over them when they were almost done and mixed it in as I transferred to a serving bowl. The wine just pulls it all together. I may add a bit of minced garlic to the onions next time. And there will be many next times. Thank you, Pat. Read More
(12)

Most helpful critical review

Rating: 3 stars
04/06/2015
I did white wine vinegar instead of white cooking wine because apparently I can't read. As I was getting ready to write the review I saw that it called for cooking wine. I wasn't going to write the review but she does add at the end that you could substitute apple cider vinegar...don't! Read More
(1)
12 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/11/2014
I admit I haven't found a way to prepare Brussels Sprouts that I don't like but this way tops them all! They turn a lovely, bright, fresh green which provides eye appeal, then you get to the taste - buttery, slightly sweet, slightly earthy and all the way delicious. The 1/4 cup of butter made me nervous, but they are not greasy at all. I didn't have honey butter so I simply drizzled about a large tsp of honey over them when they were almost done and mixed it in as I transferred to a serving bowl. The wine just pulls it all together. I may add a bit of minced garlic to the onions next time. And there will be many next times. Thank you, Pat. Read More
(12)
Rating: 5 stars
09/15/2014
I'm not a fan of Brussels Sprouts but I think this dish is delicious! I followed the recipe as-is. Read More
(5)
Rating: 5 stars
12/02/2014
Love Brussels Sprouts, but hate the trimming and chopping. This recipe inspired be to break out my vitamix. Took no time to prepare this delish dish. Read More
(4)
Advertisement
Rating: 5 stars
07/12/2015
Wonderful new spin on an old family favorite. Easy and tasty; will be making again. Thanks for the recipe! Read More
(3)
Rating: 5 stars
06/26/2018
Love Brussels! And this is a great recipe for them. I didn't have honey butter so I added some honey after melting the butter. I added garlic to the onions, and will add more next time. I also added pine nuts, though too late in the cooking. Next time I will toast them before adding them. Thank you Pat for a tasty new way to enjoy Brussels. Read More
(2)
Rating: 5 stars
04/06/2015
thank you so very much very easy to make n I tweek the recipe I added garlic n balsamic vinaigrette grated sweet potatoe and smoked turkey sausage because I didn't have the honey butter I just added honey n used regular butter Read More
(1)
Advertisement
Rating: 3 stars
04/06/2015
I did white wine vinegar instead of white cooking wine because apparently I can't read. As I was getting ready to write the review I saw that it called for cooking wine. I wasn't going to write the review but she does add at the end that you could substitute apple cider vinegar...don't! Read More
(1)
Rating: 5 stars
01/20/2016
OK so I might as well had made a new recipe but this was a great start. I was craving tacos and didn't want to use regular greens so I did this recipe. I'm a vegetarian so I opted the bacon and I didn't have cooking wine so I opted that out too. Just used butter and honey because I didn't have honey-flavored butter and sliced the sprouts because my processor was too small. Added this as a taco base to my black bean taco (sour cream cheese and fresh salsa) oh my god - it was amazing really gave the taco flavor. Read More
(1)
Rating: 5 stars
08/02/2014
Really yummy! I love brussels sprouts but never tried it shredded. I cut some lengthwise and shredded some and it came out great. I also added a little bacon grease for flavor! Thanks Pat. Read More