Step 1

Trim the stems from the Brussels sprouts and cut them in half.

Step 2

In a small bowl, combine the wine, agave nectar, and soy sauce and stir together.

Step 3

Transfer the wine mixture to a deep skillet along with 1/4 cup water and the brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 10 minutes, stirring occasionally.

Step 4

Uncover and cook, stirring occasionally, for another 5 to 10 minutes, or until the brussels spouts are just tender and still bright green. Don't overcook; that's where they lose all their flavor and appeal!

Step 5

Dissolve the arrowroot cornstarch in a small amount of water. Stir into the saucepan quickly, then Remove from heat.

Step 6

Serve straight from the pan or transfer to a covered casserole dish to serve.