1lbBrussels sproutstrimmed and halved, unless they are very small
fresh cracked pepper
several sprigs rosemaryleaves 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.
https://theviewfromgreatisland.com/roasted-cider-glazed-brussels-sprouts/ October 16, 2012