Happy Friday! Here’s a delicious side dish that deserves a spot on your Thanksgiving table: roasted Brussels sprouts finished with a white wine and shallot sauce. If you grew up without Brussels sprouts at family meals, like I did, you might not have appreciated them then. Now, roasted properly, they’re a favorite in my house and an easy win with kids and adults alike.
The difference between bland sprouts and a memorable dish is all in the technique and the finishing sauce. Roasting keeps the centers slightly firm while creating lovely caramelized browning on the cut sides. For everyday roasting I often stick to extra virgin olive oil, balsamic vinegar, salt and pepper, but for holiday entertaining I like to add a savory sauce to bring bright, layered flavor.
The sauce for this recipe starts with cooking shallots and bacon together until the shallots soften and the bacon begins to brown. Deglazing the pan with a good-quality Chardonnay adds acidity and aroma that lift the dish — use a wine you would drink. I finish the sauce with both smooth Dijon and whole-grain Dijon mustard so you get a creamy tang plus the pleasant texture of mustard seeds. Toss the sauce with the roasted sprouts and garnish with fresh parsley for a festive presentation.
This recipe is ideal for holiday menus because it can be mostly prepared in advance: roast the sprouts ahead of time and rewarm briefly while you finish the sauce, then combine just before serving. The result is rich and savory, with bright wine notes and a touch of grainy mustard that complements turkey, pork, or a vegetarian main.
Roasted Brussels Sprouts with White Wine Shallot Sauce
10 mins
30 mins
40 mins
Ingredients
- 2 lbs. brussels sprouts trimmed and halved
- 1 ½ to 2 tablespoons extra virgin olive oil
- Kosher salt and pepper
- 3 shallots peeled and chopped
- 5-6 slices bacon chopped
- ¼ cup Chardonnay wine
- ½ cup chicken stock
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- Fresh parsley diced for garnish
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the halved Brussels sprouts with the extra virgin olive oil, then season with kosher salt and freshly cracked black pepper. Arrange the sprouts cut side down so they brown evenly and roast for 15 to 20 minutes, until nicely caramelized and tender but not mushy.
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While the sprouts roast, heat a skillet over medium-high heat and add the chopped bacon. Cook until the bacon starts to render fat and brown a bit, then add the chopped shallots and sauté until the shallots are tender and translucent, about 4 to 5 minutes.
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Deglaze the pan with the Chardonnay, scraping up browned bits from the bottom. Add the chicken stock and simmer until the liquid reduces by more than half and the shallots and bacon are coated in the flavorful pan juices. Stir in the Dijon mustard and whole-grain Dijon mustard until the sauce is smooth and well combined.
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Remove the sauce from the heat, toss it with the roasted Brussels sprouts, and transfer to a serving dish. Garnish with chopped fresh parsley and serve immediately for best texture and flavor.
Tips and Variations
- Make ahead: Roast the sprouts earlier in the day, then reheat briefly and toss with the sauce just before serving to keep them crisp-tender.
- Vegetarian option: Omit the bacon and sauté the shallots in olive oil, then add a splash of soy sauce or miso for savory depth in place of bacon fat.
- Nuts and cheese: For extra texture, sprinkle toasted walnuts or pecans over the finished dish, or finish with a little grated Parmesan or Pecorino.
- Wine choice: Use a Chardonnay or another dry white wine that you enjoy drinking; a good cooking wine is one you’d happily sip alongside the meal.
Disclosure: This post was created in collaboration with a brand. All opinions are my own and reflect my experience with the recipe and ingredients used.