This post may contain affiliate links. Please read our disclosure policy.
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.
Table of Contents
Why You’ll Love these Glazed Brussels Sprouts
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.
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.
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.
For more holiday-worthy Brussels sprouts recipes, also check out my Balsamic-Glazed Brussels Sprouts, Brussels Sprouts with Pear Chutney, and this simple Brussels Salad.
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.
- 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 or maple syrup 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.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions:
Step 1: Add Brussels sprouts to a large baking sheet and toss with olive oil, salt, and pepper. Arrange halves cut side-down.
Step 2: Roast for 35 minutes, tossing once halfway through.
Step 3: Cook bacon in a large skillet until the fat is rendered and the 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 pan with residual bacon grease.
Step 4: Sauté for 5 to 6 minutes, stirring occasionally, until soft.
Step 5: Simmer apple cider, cider vinegar, brown sugar, and thyme for 13 to 15 minutes, until the liquid is mostly reduced.
Step 6: Add Brussels sprouts to skillet, along with nuts or seeds; toss to coat in cider glaze. Transfer to a platter and serve.
How to Trim Brussels Sprouts
While you can make roasted Brussels sprouts whole or halved, I recommend trimming and halving them for this recipe.
- Before trimming, wash your Brussels sprouts to remove any dirt.
- Trim off the tough stem end of each Brussels sprout. Remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end.
Serving Suggestions
This holiday-worthy side pairs well just about any protein or entree. Here are a few of my favorites:
- Roasted turkey or chicken, ham, or pork tenderloin.
- Meatballs: Sage Turkey Meatballs, Chicken Zucchini Meatballs, or these fabulous Feta Turkey Meatballs.
- Meatloaf: Try my reader-favorite Vegan Meatloaf or BBQ Meatloaf Minis.
- Soup: A cozy autumn soup will pair perfectly with these sprouts. Two of my favorites are Wild Rice Mushroom Soup and Tuscan Butter Bean Soup.
How to Store and Reheat:
- To Make-Ahead: Peel and slice the Brussels sprouts up to 2 days ahead.
- Store: Refrigerate leftover cider-glazed Brussels sprouts 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. In a pinch, heat in the microwave in 30 second bursts.
More Brussels Sprouts Recipes
Miso-Sesame Glazed Brussels Sprouts
Crispy Brussels Sprouts with Kimchi Sauce
Crispy Brussels Sprouts with Maple-Mustard Glaze
Chipotle-Balsamic Brussels Sprouts
If you give this recipe a try, snap a pic and tag #dishingouthealth 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
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. black pepper
- 3 slices uncured center cut bacon (raw), diced
- 1 small-medium red apple, diced (no need to peel)
- 1/2 cup thinly sliced shallots
- 1 cup apple cider
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. brown sugar or maple syrup
- 2 tsp. fresh thyme leaves
- 3 Tbsp. toasted pumpkin seeds or pine nuts
Instructions
- Preheat oven to 425ºF.Place Brussels sprouts on a large rimmed baking sheet and toss with olive oil, 1/2 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 5 to 8 minutes, until crispy and charred.
- Place bacon in a large skillet over medium heat. 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, brown sugar (or maple syrup), thyme, and remaining 1/4 tsp. salt to skillet. Simmer mixture for 13 to 15 minutes, or until the liquid is mostly reduced.
- Add roasted Brussels sprouts to skillet, along with half of the toasted pumpkin seeds (or pine nuts); toss to coat in cider glaze. Transfer to a serving platter and garnish with remaining toasted nuts or seeds.
Notes
- To Make-Ahead: Peel and slice the Brussels sprouts up to 2 days ahead.
- Store: Refrigerate leftover sprouts 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. In a pinch, heat in the microwave in 30 second bursts.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
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.
So glad it was a hit!!