• Micah

Port Glazed Brussels Sprouts

Updated: Jan 27, 2020

Brussels Sprouts often evoke a feeling of love or hate. If you hate them (and I mean really hate), chances are you were served an overcooked, mushy, no-longer-green brussels sprout with a bit of salt. Probably your least favourite dish on the holiday table. Chances are you never had these glazed brussels sprouts.

But, if you’re a brussels sprout lover, you know they are delicious roasted with olive oil and a sprinkle of parmesan cheese, or shaved into a slaw. You’ve been enlightened in a sense, because a life without brussels sprouts is not one I want to live. Okay, maybe that’s a little aggressive. But I really love them. Nonetheless, these tiny cabbage-like veg are one of my faves. Whether done simply or dressed up with a splash of port, there are countless ways to make them taste great.

No matter your love or hate relationship with these cruciferous cuties, I urge you to try out this recipe. If you don’t have port (or none leftover), use 3/4 cup red wine and 1/4 cup maple syrup. If you can spare it. I know I may not be able to.

This recipe came from my love of maple glazed brussels (Canadian at heart!), and trying to empty out the last of a liquor cabinet. With a few grapes thrown in for good measure and crunchy pecans, this is our new favourite holiday dish.

Brussels are sauteed with shallots and garlic, before the pan is deglazed and the brussels and grapes soften with the sweet port. These glazed brussels sprouts with grapes are going t be on repeat… once I get more port.

Looking for another brussels sprout recipe? Check out my Roasted Grape & Brussels Sprouts with Hazelnuts

#brusselssprouts #port #holidaymeals #hoildaysides


Port Glazed Brussels Sprouts

Prep Time: 15 mins

Cook Time: 25 mins

Servings: 4 servings


  • 1 tbsp olive oil

  • 1 shallot chopped

  • 2 cloves garlic chopped

  • 1 lb brussels sprouts, halved (450g)

  • 1 tsp rosemary chopped

  • 1 cup port wine (240ml)

  • 1 ½ cups red grapes (150g)

  • 1/2 cup pecans, chopped (60g)


  1. Heat oil in a large pan over medium heat.

  2. Add shallots, garlic, and brussels sprouts. Cook until the brussels begin to brown, about 5-6 minutes, stirring occasionally.

  3. Add rosemary, port, and grapes, stirring to combine.

  4. Let the port reduce to a syrup liquid and soften the brussels sprouts.

  5. Top with chopped pecans.


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