I found a recipe online that was identical to the one served to me by Patty Long Catering, a caterer in St. Louis, and I customized it to my preferences. I’m hoping you’ll change yours. This is a simple side dish that I made quickly using a food processor.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup honey-flavored butter
- ½ cup chopped onion
- 1 pound Brussels sprouts, grated
- salt and ground black pepper to taste
- 2 tablespoons white cooking wine
Instructions
- Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
- 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.
- 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
| Calories | 152 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 109 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with shredded brussels sprouts from Trader Joe’s. I did not have honey butter so I just added honey to the melted butter.?. I served it with a fried egg on top. Next time, instead of wine, I’m going to add a flavored balsamic.
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.
I didn’t care for them shredded and couldn’t taste the honey butter.
I made it as the recipe said, using honey with the butter and herb vinegar instead of wine vinegar. It was dull. I prefer the whole Brussels Sprouts. Next time I will leave them whole. I think I will like it better.
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.
Wonderful new spin on an old family favorite. Easy and tasty; will be making again. Thanks for the recipe!
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
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.
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!
I’m not a fan of Brussels Sprouts but I think this dish is delicious! I followed the recipe as-is.
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.
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.