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.
Course Side Dishes
Keyword holiday side dishes, how to cook with cooking wine, marsala cream sauce, using cooking wine
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
4cupsbrussels sproutstrimmed and halved, about 12-ounce bag
2largeshallotscut in ¼ inch moon slices
1tablespoonextra virgin olive oil
¾cupHolland House Marsala Cooking Wine
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.
Add the sprouts to the pan and cook for 2 to 3 minutes, until they start to brown slightly. Deglaze the pan with ½ cup marsala wine, stirring frequently. Cook for 10 minutes until wine is reduced. When sprouts are browned and somewhat soft add remaining ¼ cup marsala, heavy cream and 1 tablespoon unsalted butter. Stir to combine.
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.