Roasted Cider Glazed Brussels Sprouts ~ this easy side dish will convert any Brussels sprout hater in your family, guaranteed!
The first Brussels sprouts recipe of the season should be nice and simple because, really, the point is to get them in our mouths as quickly a possible. I dedicate this one to all of you out there who are still on the fence about these adorable little cabbages. The combination of roasting the sprouts, which caramelizes the outer leaves and brings out their natural sweetness, along with the cider glaze, brings out the best in them. I think you’re going to like these.
The salt, pepper, and pine-y rosemary balances out the sweetness of the glaze.
The sprouts roast at a high heat for about 20 minutes, then get a douse of the thick cider glaze and go back in the oven just quickly to fuse the two together.
When you cook apple cider down by boiling it in a saucepan, the flavor becomes concentrated and the juice turns into a sweet syrup. It’s sweet but not too sweet.
How about it, Brussels sprout nay-sayers—have I made any converts?
Also try ~
- 2 cups apple cider
- 1 lb Brussels sprouts, trimmed and halved, unless they are very small
- olive oil
- fresh cracked pepper
- several sprigs rosemary, leaves removed and chopped (about 2 Tbsp)
- Preheat oven to 400F
- In a 2 qt saucepan, heat the cider to boiling. Boil hard for about 15 minutes, until it is reduced to 1/4 cup, and is thick and syrupy. Set aside, and don’t be tempted to taste it now, it’s very hot. Keep warm.
- Put the sprouts on a baking sheet and drizzle lightly with olive oil. Season with salt and fresh cracked pepper and give them a toss to coat all of the sprouts with the oil.
- Roast the sprouts in the hot oven for about 15 minutes. Pull out the tray and stir the sprouts around, turning them and redistributing them several times.
- Scatter the rosemary on the sprouts, give them a stir, and roast for another 10-15 minutes or until they are tender but not mushy.
- Remove the sprouts to a platter, add more salt and pepper to taste. Drizzle the sprouts lightly with the warm glaze, and serve more on the side.