Cider-Glazed Brussels Sprouts

Name: Cider-Glazed Brussels Sprouts
Total time: 40 min
Yield: 6 servings
Ingredients: 2 pounds brussels sprouts, trimmed and halved, quartered if very large; 3 tablespoons olive oil; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons unsalted butter; 1/2 cup finely chopped shallots (about 2 medium shallots); 2 cups apple cider; 3 tablespoons apple cider vinegar; 1 1/2 teaspoons Dijon mustard

By Lidey Heuck

Updated Nov. 14, 2023

Cider-Glazed Brussels Sprouts — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 40 minutes
Rating: 4(1,355)
Comments: Read comments

Simple roasted brussels sprouts get an autumnal upgrade when they are tossed with a tangy, sweet glaze made from apple cider, apple cider vinegar and mustard. If you’re making these for Thanksgiving, make the glaze (see Tip) and trim the brussels sprouts in advance, then pop the sprouts into the oven while the turkey rests. Note that this recipe is easily doubled for larger groups: Just use a larger skillet for the sauce and two sheet pans for the sprouts.

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Ingredients

Yield:6 servings

2pounds brussels sprouts, trimmed and halved, quartered if very large
3tablespoons olive oil
1½teaspoons kosher salt
1teaspoon black pepper
2tablespoons unsalted butter
½cup finely chopped shallots (about 2 medium shallots)
2cups apple cider
3tablespoons apple cider vinegar
1½teaspoons Dijon mustard

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
Step 2
Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, ¾ teaspoon salt and ½ teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
Step 3
Cook over medium heat for 15 to 20 minutes, until reduced to about ¾ cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
Step 4
Pour glaze over the roasted brussels sprouts on the sheet pan, toss and serve.

Tip

If making the glaze ahead, store covered in the refrigerator and reheat gently before using. You may need to thin it with a splash of water or stock.

Ratings

4 out of 5

1,355 user ratings

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Comments

Catharine5 years ago

This may seem like a hassle but I’ve found taking the time to arrange the sprouts cut side down on the baking sheet, while adding 2-3 minutes to the prep time, pays dividends in evenly brown crispy sprouts. I scrape them up and re-salt about 2/3rds of the way through.

warrenS5 years ago

We tossed in a small handful of golden raisins at the end. Just lung enough to plump them. Next time we plan to add some slivered almonds. We love the recipe.

Torrey5 years ago

I found the glaze to be too much for the amount of Brussels sprouts. I liked the flavor a lot, but I might make half as much glaze next time, or double the amount of Brussels sprouts. Otherwise, it’s delicious.

Barbara6 months ago

Toss the finished sprouts with crispy crumbled bacon. The smoky saltiness compliments the glaze. It was a hit with even the guests who don’t like Brussels sprouts.

Witloof7 months ago

This was delicious! Modifications: I used the air fryer, I tossed in a little handful of dried sour cherries and some dried orange peel, I didn't have apple cider vinegar so I used muscat, and the only mustard I had was blackcurrant dijon. Next time, I will toss some toasted walnuts on top for some extra crunch.

Jennifer1 year ago

This was a huge hit for Christmas dinner. Making the glaze ahead of time helped with overall timing.

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