Cider Cinnamon Brussels Sprouts Recipes

CIDER-GLAZED BRUSSELS SPROUTS

Cider-Glazed Brussels Sprouts image

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

Ingredients

2 pounds brussels sprouts, trimmed and halved, quartered if very large
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup finely chopped shallots (about 2 medium shallots)
2 cups apple cider
3 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard

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.

BRUSSELS SPROUTS WITH APPLE CIDER DRESSING

Brussels Sprouts with Apple Cider Dressing image

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

Ingredients

2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cups apple cider
3 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons whole-grain mustard or Dijon mustard

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-CINNAMON BRUSSELS SPROUTS

Cider-Cinnamon Brussels Sprouts image

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

Ingredients

1 tablespoons olive oil
2 cups brussels sprouts, halved
1 large apple, diced
1 large pear, diced
1 cup apple cider
1/4 teaspoon cinnamon

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.

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