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 as 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, which caramelizes the outer leaves and brings out natural sweetness, along with the cider glaze, makes these the BEST sprouts ever. I think you’re going to like them 🙂
What you’ll need for this recipe:
Brussels sprouts ~ look for smallish sprouts with fresh green outer leaves.
apple cider ~ any type or brand.
salt and pepper
The salt, pepper, and pine-y rosemary balances out the sweetness of the glaze.
Cook down the apple cider
You’ll boil it in a saucepan, and the flavor becomes concentrated. The juice turns into a sweet syrup that’s sweet but not too sweet.
Roast the sprouts at a high heat
Roast for about 20 minutes until they start to caramelize and turn nice and brown.
Douse them with the thick cider glaze
And back in the oven they go just to fuse the two together.
This is the perfect recipe to use if you’re just introducing Brussels sprouts to the family for the first time. And don’t forget it on the Thanksgiving table!
How about it, Brussels sprout nay-sayers ~ are you ready to be converted?
we’re sort of Brussels sprout obsessed around here ~
Roasted Cider Glazed Brussels Sprouts
- 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.