found this gem in a search. (yay for search working :)wanted to try something different than the old standby--roasted with bacon.

Thanks to Marcia TBAY. (where are you Marcia?)

I added a pinch of smoked salt and garlic pepper.

Serves: 8

The slightly sweet glaze of wine and honey makes Brussels sprouts taste deceptively rich.

2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons honey
1 l/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch

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, honey, 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.

Link: http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=12039