Wine-Glazed Brussels Sprouts

Photo: flickr user FotoosVanRobin

Ingredients

2 pounds Brussels sprouts

1/2 cup dry red wine

3 tablespoons agave nectar or maple syrup

1 1/2 tablespoons soy sauce or tamari

1 1/2 teaspoons cornstarch or substitute

Preparation

Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.

In a small bowl, combine the wine, agave nectar, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.

Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.