Oven 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.

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. We realized recently that it had been a while since we had done a Brussels Sprouts recipe, and we decided it was time. 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)

Yes, Brussels sprouts are everywhere: in every market and on many menus 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 sweetness, but the sugar helped them to caramelize perfectly and brown to perfection.

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.

How to make this recipe:

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.

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.

Related Recipes:

• Maple Roasted Brussels Sprouts with Pomegranate
• Sparkling Cranberry Cider Cocktail
• Brussel Sprout Gratin
• Balsamic Glazed Carrots
• Shaved Brussels Sprouts Salad with Citrus Vinaigrette

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