Roasted Brussels Sprouts (with apple cider)

The perfect oven roasted Brussels Sprouts recipe, flavored with apple cider for the right amount of sweetness. Crispy, caramelized and delicious.

Apple Cider Brussels sprouts recipe

Jackie and I both love Brussels Sprouts, and the kids have fallen in love with them too. We are always excited when fall rolls around and we start seeing stalks of Brussels sprouts at the farmers’ market. They pair so perfectly with our favorite Holiday recipes. We always talk about this tasty little vegetable and how neither of us liked it when we were kids. It is still surprising to us that Brussels Sprouts have become a mainstream, “sexy” vegetable that we find everywhere we go.

Ingredients:

• Fresh BRUSSELS SPROUTS (1.5 pounds)
• APPLE CIDER (1 quart)
• GARLIC (4 cloves)
• ONION (½, chopped)
• OLIVE OIL (¼ cup)
• ALMONDS (¼ cup, roughly chopped. We also like them toasted)

How to roast Brussels sprouts:

1. Clean Brussels sprouts. Place in a deep dish and cover with apple cider. Place a plate on top to weigh them down (so they stay covered in cider).
2. Allow to marinate for 30 minutes up to over night.
3. Preheat oven to 375°.
4. In a large cast iron (oven safe) skillet, heat oil. Add julienned onions and garlic cloves.
5. Cook for 10 minutes until onions are translucent.
6. Drain brussel sprouts and add to pan.
7. Stir to coat with onions and place in oven. Roast for 30-40 minutes (depending on size of sprouts).
8. Remove from oven. Toss with chopped almonds and serve.
9. Add kosher salt and ground black pepper to taste.

How long should I roast Brussels Sprouts?

• We recommend roasting for 40 minutes at 375° for perfectly crispy Brussels sprouts that are tender on the inside.
• Roast Brussels sprouts for 30 minutes at 375° for a less crispy, caramelized outside, and soft and tender bite.
• Check roasting sprouts at the 30 minute mark, as browning may vary based on as size of sprouts and make of oven.

These Apple Cider Roasted Brussels Sprouts were a pleasant surprise, one that is sure to show up again at our holiday table. Our family happily gobbled them down, and even commented on how flavorful they were. This is one of those recipes that I am most proud of. It is simple, yet full of complex flavor, and it will surely become a weeknight dinner favorite.

Why this recipe works:

• Apple Cider flavors the Brussels sprouts with just the right amount of sweetness, and helps them to caramelize while cooking.
• The toasted almonds added some nice texture and crunch
• You can save time by prepping the night before: cut the sprouts and soak them in apple cider overnight. They will be full of flavor and ready to roast in the morning.

More uses for Roasted Brussels Sprouts:

Be sure to make extra! Roasted Brussels Sprouts are great to use in other recipes:

Lemony Brussels Sprouts Flatbread: Roasted Brussels make and excellent topping for a flatbread Pizza! Add some lemon & honey and you have a meal in minutes!

Harvest Brussels Sprouts Bowl: a hearty and flavorful bowl made with Brussels and sweet potatoes makes a great meal! Top it with warm bacon dressing.

Shaved Brussels Sprouts Salad: shave roasted sprouts (or raw ones) to make a surprisingly flavorful salad. We topped ours with pomegranate seeds, pecans, and a homemade citrus dressing.

Broiled Mashed Potatoes with Roasted Sprouts: this ultimate comfort food recipe combines our perfect creamy mashed potatoes with sprouts!

More favorite fall recipes:

• Maple Roasted Brussels Sprouts with Pomegranate
• Roasted Spatchcock Chicken
• Brussel Sprout Gratin
• Balsamic Glazed Carrots
• Apple Cider Vinaigrette

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