White Wine Brussels Sprouts
(Sophisticated. Slightly saucy. Still down to party.)
Ingredients:
1 lb Brussels sprouts – trimmed, halved, and ready to glow up
2 tablespoons butter – because flavor doesn’t come from fear
1 tablespoon olive oil – for that golden edge
2–3 cloves garlic, minced – measure with your heart
1/2 cup dry white wine – Sauvignon Blanc, Pinot Grigio, or whatever you’d sip (not that $3 “cooking wine” unless you’re feeling chaotic)
Salt + pepper – your basic ride-or-die seasonings
Optional: squeeze of lemon juice, Parmesan, or crushed red pepper flakes – for flair, kick, or cheese drama
🔥 How to Make Your Sprouts Fancy:
1. Prep your sprouts.
Cut off the weird little ends, slice each sprout in half vertically (like tiny cabbages in therapy), and marvel at their adorable leaf layers.
2. Heat the butter and olive oil in a big skillet.
Medium-high heat. You want that sizzle when the sprouts hit the pan. If it sounds like applause, you're doing it right.
3. Toss in the Brussels, cut-side down.
Let them sear undisturbed for about 4–5 minutes. That’s how you get that sexy golden-brown crust that says, “I know what I’m doing in the kitchen.”
4. Add the garlic and give it a flip.
Once the bottoms are caramelized and gorgeous, stir in the minced garlic. Sauté for another minute, just until you can smell it and your neighbors start getting jealous.
5. Deglaze with white wine.
Pour in the wine. It should bubble up like it’s mad at you. Use a wooden spoon to scrape up all the delicious browned bits from the pan floor (a.k.a. the flavor jackpot).
Let the wine reduce for 5–7 minutes, stirring occasionally, until the sprouts are tender and lightly sauced.
6. Finish strong.
Season with salt and pepper. Taste and adjust like a confident chef who doesn’t need a recipe (even though you totally have one open).
Optional: Add a little squeeze of lemon juice for brightness, grated Parmesan for drama, or red pepper flakes for spice.
Bonus Pro Tips:
Got leftover bacon or pancetta? Throw it in. Your mouth will send you a thank-you card.
Want it crispier? Broil for 1–2 minutes at the end for extra texture. Just don’t walk away, Brussels go from “golden” to “apocalyptic” real quick.
Feeding a crowd? Double the recipe and use a wide skillet or even a sheet pan for max browning.
🍽️ Serve With:
Roast chicken, beef tenderloin, pork tenderloin, basically anything with a pulse
Creamy mashed potatoes
A glass of the same white wine you cooked with (because you're classy and efficient)