CIDER-GLAZED BRUSSELS SPROUTS
Simple roasted brussels sprouts get an autumnal upgrade when they are tossed with a tangy, sweet glaze made from apple cider, apple cider vinegar and mustard. If you're making these for Thanksgiving, make the glaze (see Tip) and trim the brussels sprouts in advance, then pop the sprouts into the oven while the turkey rests. Note that this recipe is easily doubled for larger groups: Just use a larger skillet for the sauce and two sheet pans for the sprouts.
Provided by Lidey Heuck
Categories easy, vegetables, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
- Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
- Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
- Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.
CIDER-CINNAMON BRUSSELS SPROUTS
Provided by Emily Malone
Categories Side Sauté Thanksgiving Low Fat Vegetarian Dinner Healthy Cinnamon Brussels Sprout Simmer Self Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- In a large pan over medium heat, heat oil. Cook brussels sprouts cut side down, flipping once, until browned, 10 to 12 minutes. Add apple and pear; cook until soft, 5 minutes. Add cider and cinnamon; simmer, stirring, until all liquid cooks away.
BRUSSELS SPROUTS WITH APPLE CIDER DRESSING
When I'm thinking about fall, several kinds of produce come to mind -- pumpkins, apples and squash of course, but also Brussels sprouts. Anyone who thinks they don't like Brussels sprouts should give them another chance with this recipe. Apple cider provides a sweet glaze for the sprouts, which adds to the natural sweetness the vegetable develops during roasting. I think this dish is as satisfying as dessert!
Provided by JJ Johnson
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the Brussels sprouts in a large bowl, then drizzle with oil, sprinkle with salt and pepper and toss to coat evenly. Spread the sprouts in a single layer on a baking sheet. Roast the sprouts until brown and crispy and tender but not mushy, 25 to 35 minutes, stirring gently about half way through the cooking time.
- While the sprouts roast, make the cider dressing. Heat the butter in a small saucepan over medium heat. Add the onions and cook until tender and slightly brown, 6 to 8 minutes.
- Add the cider, vinegar and a sprinkle of salt and black pepper, and bring to a boil. Lower the heat to a simmer and cook over medium-low heat for about 10 minutes to reduce the liquid and thicken the dressing. Remove from heat, stir in the honey and mustard and let cool slightly.
- When the sprouts are ready, remove from the oven and toss in a large bowl with the cooled dressing.
CIDER-GLAZED BRUSSELS SPROUTS
Introduce your diners to Cider-Glazed Brussels Sprouts. Cook these glazed Brussels sprouts in apple cider and serve them with bacon and almonds. These Cider-Glazed Brussels Sprouts will make everyone a fan!
Provided by My Food and Family
Categories Nuts
Time 25m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add butter, onions and Brussels sprouts to reserved drippings in skillet; cook and stir on medium-high heat 1 to 2 min. or until Brussels sprouts are lightly browned. Mix next 4 ingredients until blended; pour over sprouts. Cook 5 min. or until liquid is cooked off and sprouts are evenly glazed, stirring occasionally. Stir in bacon.
- Spoon Brussels sprouts into serving bowl; top with nuts.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
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