Marsala Braised Brussel Sprouts Recipe
Simmered with shallots, cream and marsala wine then finished in the oven this simple vegetarian side dish is perfect for a holiday meal or weeknight dinner.
How to Make the Best Marsala Braised Brussel Sprouts
These marsala braised brussels sprouts are a show-stopping side dish that brings sophistication to any meal. The combination of caramelized brussels sprouts, sweet marsala wine, and rich cream creates a luxurious sauce that’s surprisingly simple to prepare. Perfect for holiday tables or elegant weeknight dinners, this vegetarian side dish never fails to impress.
The magic happens when you deglaze the pan with marsala wine—the alcohol cooks off while leaving behind deep, complex flavors that complement the nutty taste of roasted brussels sprouts. Finishing in the oven ensures crispy exteriors while the sauce reduces into a silky coating. This recipe pairs beautifully with roasted meats, but stands perfectly well on its own as a vegetarian main course.
What makes this dish truly special is how approachable it is despite tasting restaurant-quality. With just 35 minutes from start to finish, you can create an elegant side dish that will have guests asking for the recipe. The cast iron skillet is key—it provides even heat distribution for perfect browning and can go straight from stovetop to oven.
Marsala Braised Brussel Sprouts
Simmered with shallots, cream and marsala wine then finished in the oven this simple vegetarian side dish is perfect for a holiday meal or weeknight dinner.
Ingredients
Main Ingredients
Sauce
Instructions
Preparation
- Preheat the oven to 425°F. Heat a large cast iron skillet over medium-high heat. When the skillet is hot, add the oil and butter. Once the butter is melted add the shallots and sauté for 2 minutes before adding the garlic. Cook the garlic and shallots together for 1 minute, stirring frequently so the shallots do not burn.
Cooking
- Add the sprouts to the pan and cook for 2 to 3 minutes, until they start to brown slightly. Deglaze the pan with 1/2 cup marsala wine, stirring frequently. Cook for 10 minutes until wine is reduced. When sprouts are browned and somewhat soft add remaining 1/4 cup marsala, heavy cream and 1 tablespoon unsalted butter. Stir to combine.
- Remove the pan from the heat and place in the oven. Cook for 5 to 8 minutes until the sauce is reduced and the brussel sprouts have crisped up. Enjoy right away!
Notes
- Best served immediately while the brussels sprouts are still crispy.
- Use a quality marsala cooking wine for the best flavor.
- A cast iron skillet works best for even browning.