Pan-seared Brussels sprouts with white wine and shallots come out of a 25-minute recipe with faces the color of deep caramel — the trick is bone-dry sprouts and a pan you don't baby. White wine and vegan Worcestershire reduce into a glaze, and a final squeeze of lemon snaps it awake. Convert-your-haters territory.
Let’s be honest, Brussels sprouts have a bit of a reputation. But I’m here to tell you that the days of bland, mushy sprouts are over! This recipe is a game-changer, transforming these humble veggies into a crispy, savory, and utterly addictive side dish. By pan-searing them with delicate shallots, fragrant garlic, and a splash of dry white wine, we create a depth of flavor that will convert even the most stubborn skeptic. Get ready to fall in love with Brussels sprouts all over again!
Ingredients
• 1 lb / 454 g Brussels sprouts, stalk ends trimmed and any dry outer leaves removed
• 1 Tbsp / 15 ml extra virgin olive oil
• 1 heaping Tbsp / 17-18 ml (0.6 fl oz) thinly sliced shallots
• 2 cloves garlic, minced
• ¼ cup / 60 ml (2 fl oz) dry white wine or vegetable stock with a splash of white wine vinegar
• ½ tsp / 2.5 ml (0.1 fl oz) vegan Worcestershire sauce
• ¼ tsp / 1.25 ml (0 fl oz) sea salt
• Pinch freshly ground black pepper
Instructions
1. Bring a large pot of water to boil and prepare an ice bath in a large bowl. Cut a small ¼-inch deep ‘X’ in the stem end of each sprout.
2. Add the sprouts to the boiling water and cook until tender-crisp, about 5 minutes.
3. Drain the sprouts and immediately plunge them into the ice bath to stop the cooking process. Once cooled, drain well and cut each sprout in half through the stem.
4. Heat the olive oil in a large skillet over medium heat. Place the sprouts in the pan, cut-side down, in a single layer. Cook without moving until the bottom is nicely browned, about 5 minutes.
5. Stir in the sliced shallots and minced garlic. Cook until fragrant and softened, about 1 minute.
6. Pour in the white wine, vegan Worcestershire sauce, sea salt, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pan. Remove from heat and serve immediately.
Nutritional Information
• PER SERVING: Calories: 87 | Calories from Fat: 34 | Protein: 3.4 g (0.12 oz) | Carbs: 10 g (0.35 oz) | Total Fat: 4 g (0.14 oz) | Saturated Fat: 0.5 g (0.02 oz) | Trans Fat: 0 g (0 oz) | Fiber: 3 g (0.11 oz) | Sodium: 36 mg | Cholesterol: 0 mg
Pro Tips
• Ensure the blanched sprouts are patted completely dry before adding them to the hot pan. This is the key to achieving a crispy, golden-brown sear.
• Don’t overcrowd the skillet. Cook in batches if necessary to ensure each sprout half has direct contact with the pan for optimal browning.
• A final squeeze of fresh lemon juice right before serving will brighten up all the savory flavors.
FAQ
Q: Can I make this Brussels sprouts recipe without wine
A: Absolutely! For an alcohol-free version, you can substitute the ¼ cup of dry white wine with an equal amount of vegetable stock. To mimic the acidity and depth of the wine, add a splash of white wine vinegar or a squeeze of fresh lemon juice along with the stock.
Q: Is regular Worcestershire sauce vegetarian
A: No, traditional Worcestershire sauce contains anchovies, making it unsuitable for vegetarians. This recipe specifically calls for vegan Worcestershire sauce, which is widely available. If you can’t find it, you can substitute it with an equal amount of tamari or soy sauce for a similar savory, umami flavor.
Q: How do I store and reheat leftover Brussels sprouts
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To best revive their crispy texture, reheat them in a hot skillet or an air fryer for a few minutes. While you can use a microwave, they will be much softer.
Q: What vegetarian main dishes pair well with these sprouts
A: These savory Brussels sprouts are a fantastic side for many vegetarian mains. They pair beautifully with creamy polenta, a hearty lentil loaf, mushroom risotto, or plant-based proteins like pan-seared tofu or tempeh. They also make a great addition to a grain bowl.
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Pan-Seared Brussels Sprouts with White Wine and Shallots
Ingredients
Method
- Bring a large pot of water to boil and prepare an ice bath in a large bowl.
- Cut a small ¼-inch deep 'X' in the stem end of each sprout.
- Add the sprouts to the boiling water and cook until tender-crisp, about 5 minutes.
- Drain the sprouts and immediately plunge them into the ice bath to stop the cooking process.
- Once cooled, drain well and cut each sprout in half through the stem.
- Heat the olive oil in a large skillet over medium heat.
- Place the sprouts in the pan, cut-side down, in a single layer.
- Cook without moving until the bottom is nicely browned, about 5 minutes.
- Stir in the sliced shallots and minced garlic.
- Cook until fragrant and softened, about 1 minute.
- Pour in the white wine, vegan Worcestershire sauce, sea salt, and pepper.
- Stir to combine, scraping up any browned bits from the bottom of the pan.
- Remove from heat and serve immediately.
- Don't overcrowd the skillet.
- Cook in batches if necessary to ensure each sprout half has direct contact with the pan for optimal browning.
