Roasted Brussel Sprouts with White Wine

A Simple & Elegant Side Dish to Enjoy Year-Round

If you’re searching for a quick and flavorful way to elevate dinner, this roasted Brussels sprouts recipe with white wine and garlic is a must-try. It’s one of those recipes that comes together in minutes but tastes like you’ve spent far more time in the kitchen. The result? A bright, savory, and perfectly balanced side dish that pairs beautifully with everything from grilled steak to roasted chicken.

This recipe comes straight from my personal “Cooking with Wine” file—something I turn to when I want to create something fresh and special without overcomplicating things.

Why We Love This Brussels Sprouts Recipe

Brussels sprouts are a cold-weather favorite, and roasting them brings out their natural sweetness and crisp edges. But what really sets this dish apart is the addition of dry white wine and fresh lemon juice. The acidity cuts through the richness of the olive oil and enhances the sprouts’ flavor, while garlic and shallots add depth and warmth.

If you’ve ever had a hard time convincing your family to enjoy Brussels sprouts, this version might just do the trick (although full disclosure: my kids are still firmly team “no sprouts”—more for us, right?).

Ingredients

• 2 cups Brussels sprouts, halved

• 2 cloves garlic, thinly sliced

• 2 tablespoons minced shallots

• 2 tablespoons dry white wine (Chardonnay works great)

• 2 tablespoons lemon juice

• 2 tablespoons olive oil

• ½ teaspoon salt

Instructions

1. Preheat your oven to 350°F.

2. In a 9×9-inch baking dish (or any similar size), toss all ingredients until well coated.

3. Roast for 15 minutes.

4. Stir the Brussels sprouts, then roast for another 15 minutes or until they’re golden brown and tender.

That’s it! From prep to plate in under 40 minutes.

Tips for Success

• Use fresh Brussels sprouts for best results—frozen ones can release extra moisture and won’t caramelize as nicely.

• Choose a dry white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio. The flavor doesn’t overpower and balances well with the lemon.

• Don’t skip the shallots. Their sweet, mellow onion flavor rounds everything out beautifully.

The Perfect Seasonal Side Dish

Whether you’re cooking for a special dinner or just want something nourishing and delicious on a weeknight, this roasted Brussels sprouts with wine and garlic recipe is a keeper. It’s proof that a few simple ingredients can create something truly memorable.

If you try it, I’d love to hear what you think—or how you make it your own!

Eat well,
Angie