Apple Cider Roasted Brussels Sprouts are subtly sweet side dish to dress up a weeknight meal.
Jackie and I both love Brussels sprouts, and the kids have fallen in love with this vegetable too. We are always excited when fall rolls around and we start seeing stalks of Brussels sprouts popping up at the farmers’ market. We realized recently that it had been a while since we had done a Brussels sprouts recipe, and we decided it was time. This provoked a conversation 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.
Yes, Brussels sprouts are everywhere: in every market and on many a menu from the big city to rural Pennsylvania. You won’t hear us complaining. For this recipe, we decided to pair our favorite vegetable with another fall favorite: apple cider. I have to be honest, I wasn’t sure how this would go. Yet as they were roasting, you could smell the sweet aroma of apple cider, which gave me a good feeling. The cider not only added a sweetness to these little beauties, but the sugar helped them to roast perfectly and brown to perfection.
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. The toasted almonds added some nice texture, and the cider flavored the sprouts with just the right amount of sweetness. 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.
Looking for more holiday sides? Check out our favorites: Chipotle Cheddar Cornbread Muffins, Polenta Stuffing, Roasted Carrots with Balsamic Herb Glaze
- 1.5 lbs brussels sprouts
- 1 quart apple cider
- 4 cloves garlic
- ½ onion
- ¼ C olive oil
- ¼ C almonds
- 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).
- Allow to marinate for 30 minutes up to over night.
- Preheat oven to 375°.
- In a large cast iron (oven safe) skillet, heat oil and add julienned onions and garlic cloves.
- Cook for 10 minutes until onions are translucent.
- Drain brussel sprouts and add to pan.
- Stir to coat with onions and place in oven and roast for 30-40 minutes (depending on size of sprouts).
- Remove from oven and toss with chopped almonds and serve.
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