Sweet and savory Cider-Glazed Brussels Sprouts with apples, shallots, and bacon. This all-star side dish is worthy of any dinner party, yet easy enough for weeknights. Delightfully crispy and caramelized with steakhouse-worthy flavor, they'll impress even the biggest veggie skeptics!
This post is sponsored by Zwilling, who I’m incredibly excited to be partnering with this year. Zwilling offers an extensive range of kitchen tools that are top quality, yet can fit in any budget. When it comes to gifting the home cook(s) in your life this year, Zwilling products will put the pleasure in cooking and entertaining.
Charred and crispy on the outside, caramelized and meaty on the inside, and tossed in the most addictive apple cider glaze, these sprouts are side dish perfection.
A well-cooked Brussels sprout will speedily displace whatever childhood trauma mushy, boiled Brussels sprouts inflicted upon you in the past. They may even become your go-to green veggie.
These glazed Brussels sprouts are a fan-favorite side dish, and pair well with just about any entree. They’re impressive enough for holiday hosting, yet only require a handful of ingredients and 35 minutes to make.
How to Make Cider-Glazed Brussels Sprouts
In addition to crispy roasted sprouts, this recipe also includes crunchy bits of bacon, caramelized apples and shallots, fresh thyme, and toasted pine nuts.
The combination is as flavorful as it is texturally appealing. It's truly the most elevated form of Brussels sprouts I've had in both restaurants and my own kitchen.
The Ingredients:
- Brussels Sprouts: While Brussels sprouts can be bitter raw, cooking them at a high temperature ensures they have rich, caramelized flavor, and tender texture. Look for ones that are similar in size to ensure consistent cooking.
- Bacon: I prefer using uncured center cut bacon, which is leaner than other cuts. If making this dish vegetarian, you can omit the bacon entirely, or swap it for a plant-based bacon alternative, such as Morning Star or Sweet Earth brand.
- Apple: Look for a small to medium-sized red apple that's more sweet than tart, such as Pink Lady or Fuji. There's no need to the peel the apple, however you do want to make sure it's finely chopped.
- Shallots: Shallots have a more delicate, sweeter flavor than other onion varieties. In a pinch, you can use yellow or sweet onion.
- Apple Cider: This seasonal beverage is in abundance this time of year. Fun fact: apple cider contains more of apples' polyphenol compounds than classic apple juice.
- Apple Cider Vinegar: To balance the sweetness of the apple cider with a jolt of sharpness and acidity.
- Brown Sugar: A little goes a long way to help turn the cider mixture into a rich glaze. You can also use coconut sugar here.
- Thyme: For earthy undertones, fresh thyme adds classic holiday flair. Alternatively, you can use fresh chopped rosemary.
- Nuts: I love using toasted pine nuts for their mild flavor, however chopped pistachios are also a great option.
The Directions:
Step 1: Roast Brussels Sprouts
Preheat oven to 425ºF. Add Brussels sprouts to a large rimmed baking sheet, and toss with olive oil, salt, and pepper. Arrange halves cut side-down, and roast for 15 minutes. Remove pan from oven, toss Brussels sprouts, and roast for another 8 to 10 minutes, or until crispy and charred.
Step 2: Cook Bacon
Place bacon in a 12-inch Staub Cast Iron Skillet and turn heat to medium. Cook until the fat is rendered and bacon is crispy, about 5 to 8 minutes. Use a slotted spoon to transfer bacon bits to a bowl. Leave any remaining bacon grease in the skillet.
Step 3: Sauté Apples and Shallots
Add apple and shallots to the pan with residual bacon grease. Cook for 5 to 6 minutes, stirring occasionally, until soft.
Step 4: Simmer Cider Glaze
Add apple cider, apple cider vinegar, and brown sugar to skillet. Simmer mixture for 13 to 15 minutes, or until the liquid is mostly reduced. Add fresh thyme leaves, and season with salt.
Step 5: Add Brussels and Nuts to Skillet
Add roasted Brussels sprouts to skillet, along with toasted pine nuts or pistachios; toss to coat in cider glaze. Serve right out of the skillet, or transfer to a serving platter.
How to Trim Brussels Sprouts
While you can make roasted Brussels sprouts whole or halved, I recommend trimming and halving them for this recipe. The key is to use a SHARP chef’s knife (I use my Zwilling Pro Le Blanc Chef’s Knife) to effortlessly trim each sprout. *Note: a quality chef's knife makes one of the best holiday gifts for a home cook!
- Before trimming, I recommend washing your Brussels sprouts to remove any dirt.
- To Trim: Cut off the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end.
What to Serve with Cider-Glazed Brussels Sprouts
This holiday-worthy side pairs well just about any protein or entree. Here are a few of my favorites:
- Roasted Turkey or Chicken
- Fish: Especially this Maple-Mustard Salmonor Pan-Seared White Fish with Harissa-Fennel
- Meatloaf: Try my reader-favorite Vegan Meatloaf or BBQ Meatloaf Minis.
Tools to Make this Recipe:
- 12-inch Staub Cast Iron Skillet: Staub Fry Pans and Skillets are a staple in my kitchen year-round, but especially when it comes time to serve impressive holiday meals. The enameled black matte interior imparts texture, promoting exceptional browning and heat distribution. Built to last a lifetime, Staub products make the perfect gift for the home cook in your life.
- Chef's Knife: There is a fair amount of slicing and dicing in this recipe, I suggest breaking out your sharpest chef's knife. I personally love my Zwilling Pro Le Blanc Chef’s Knife, which is a reliable, sturdy knife for all veggie chopping endeavors.
- Another versatile knife to keep in your block is the Zwilling 7-Inch Rocking Santoku Knife. The curved bolster and unique blade shape encourages cutting with improved precision and comfort - this is especially ideal for chopping veggies, slicing through meats, and preparing fish.
How to Store and Reheat:
- To Make-Ahead: Peel and slice the Brussels sprouts up to 2 days ahead. Store sliced sprouts in a Zwilling Fresh & Save storage container to keep them as crisp and fresh as possible.
- Store: Store leftover cider-glazed Brussels in a food storage container for up to 5 days.
- To Reheat: For best results, rewarm leftovers in a baking dish in the oven at 350ºF. You can also reheat in a skillet over medium heat until warm.
More Delicious Vegetable Side Dish Recipes:
Easy 5 Ingredient Marsala Mushrooms
Miso-Sesame Glazed Brussels Sprouts
Roasted Broccoli with Chili-Garlic Sauce
If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates! I also really appreciate readers taking the time to leave a rating and review!
Cider-Glazed Brussels Sprouts
Equipment
- Sheet pan
- 12-inch skillet
Ingredients
- 1 lb. Brussels sprouts, trimmed and halved
- 2 Tbsp. extra-virgin olive oil
- ¾ tsp. kosher salt, divided
- ½ tsp. black pepper
- 3 slices uncured center cut bacon (raw), diced
- 1 small-medium red apple, finely chopped (no need to peel)
- ½ cup thinly sliced shallots
- 1 cup apple cider
- 2 Tbsp. apple cider vinegar
- 2 tsp. brown sugar
- 1 tsp. fresh thyme leaves
- 3 Tbsp. toasted pine nuts or chopped pistachios
Instructions
- Preheat oven to 425ºF. Add Brussels sprouts to a large rimmed baking sheet, and toss with olive oil, ½ tsp. salt, and black pepper. Arrange sprouts cut side-down, and roast for 15 minutes. Remove pan from oven, toss Brussels sprouts, and roast for another 8 to 10 minutes, or until crispy and charred.
- Place bacon in a 12-inch Staub Cast Iron Skillet and turn heat to medium. Cook until the fat is rendered and bacon is crispy, about 5 to 8 minutes. Use a slotted spoon to transfer bacon bits to a bowl. Leave any remaining bacon grease in the skillet.Add apple and shallots to the skillet with residual bacon grease. Cook for 5 to 6 minutes, stirring occasionally, until soft.Add apple cider, apple cider vinegar, and brown sugar to skillet. Simmer mixture for 13 to 15 minutes, or until the liquid is mostly reduced. Add fresh thyme leaves, and season with remaining ¼ tsp. salt.
- Add roasted Brussels sprouts to skillet, along with toasted pine nuts or pistachios; toss to coat in cider glaze. Serve right out of the skillet, or transfer to a serving platter.
Notes
- To Make-Ahead: Peel and slice the Brussels sprouts up to 2 days ahead. Store sliced sprouts in a Zwilling Fresh & Save storage container to keep them as crisp and fresh as possible.
- Store: Store leftover cider-glazed Brussels in a food storage container for up to 5 days.
- To Reheat: For best results, rewarm leftovers in a baking dish in the oven at 350ºF. You can also reheat in a skillet over medium heat until warm.
Nutrition
Kyle
I didn't think this would be as good as it was. The brussels and apples went really well together. This is a great holiday dish to bring to family and friends.
Jamie Vespa
So glad it was a hit!!