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Cider-Glazed Brussels Sprouts
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5 from 2 votes

Cider-Glazed Brussels Sprouts

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4 to 6
Author: Jamie Vespa MS, RD

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

Serving: 0.5cup | Calories: 166kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 1.5g | Sodium: 450mg | Fiber: 4g | Sugar: 12g