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overhead view of marsala braised brussel sprouts in cast iron pan

Marsala Braised Brussel Sprouts

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Simmered with shallots, cream and marsala wine then finished in the oven this simple vegetarian side dish is perfect for a holiday meal or weeknight dinner.



  • 12 ounce bag (4 cups) brussel sprouts, trimmed and halved
  • 2 large shallots, cut in 1/4 inch moon slices
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 3/4 cup Holland House Marsala Cooking Wine
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Preheat the oven to 425°F.  Heat a large cast iron skillet over medium-high heat.  When the skillet is hot, add the oil and butter.  Once the butter is melted add the shallots and sauté for 2 minutes before adding the garlic.  Cook the garlic and shallots together for 1 minute, stirring frequently so the shallots do not burn.
  2. Add the sprouts to the pan and cook for 2 to 3 minutes, until they start to brown slightly.  Deglaze the pan with 1/2 cup marsala wine, stirring frequently.  Cook for 10 minutes until wine is reduced.  When sprouts are browned and somewhat soft add remaining 1/4 cup marsala, heavy cream and 1 tablespoon unsalted butter.  Stir to combine.

  3. Remove the pan from the heat and place in the oven.  Cook for 5 to 8 minutes until the sauce is reduced and the brussel sprouts have crisped up.  Enjoy right away!


If reheating later, reheat on the stove top with a splash of heavy cream.

  • Category: side dishes
  • Method: sauté
  • Cuisine: american

Keywords: holiday side dishes, using cooking wine, how to cook with cooking wine, marsala cream sauce

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