Brussels Sprouts with Apple Cider Dressing

  • Level: Easy
  • Yield: 6 servings
  • Total: 1 hr 5 min
  • Active: 30 min
When I'm thinking about fall, several kinds of produce come to mind -- pumpkins, apples and squash of course, but also Brussels sprouts. Anyone who thinks they don't like Brussels sprouts should give them another chance with this recipe. Apple cider provides a sweet glaze for the sprouts, which adds to the natural sweetness the vegetable develops during roasting. I think this dish is as satisfying as dessert!
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Ingredients

2 pounds Brussels sprouts, trimmed and halved

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

1 medium onion, finely chopped

2 cups apple cider

3 tablespoons apple cider vinegar

1 tablespoon honey

2 teaspoons whole-grain mustard or Dijon mustard

Directions

  1. Preheat the oven to 400 degrees F.
  2. Place the Brussels sprouts in a large bowl, then drizzle with oil, sprinkle with salt and pepper and toss to coat evenly. Spread the sprouts in a single layer on a baking sheet. Roast the sprouts until brown and crispy and tender but not mushy, 25 to 35 minutes, stirring gently about half way through the cooking time.
  3. While the sprouts roast, make the cider dressing. Heat the butter in a small saucepan over medium heat. Add the onions and cook until tender and slightly brown, 6 to 8 minutes.  
  4. Add the cider, vinegar and a sprinkle of salt and black pepper, and bring to a boil. Lower the heat to a simmer and cook over medium-low heat for about 10 minutes to reduce the liquid and thicken the dressing. Remove from heat, stir in the honey and mustard and let cool slightly.
  5. When the sprouts are ready, remove from the oven and toss in a large bowl with the cooled dressing.  

Let's Get Cooking!

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marketlady

Easy for weeknight brussles sprouts as there is just a little prep. I was worried the sauce would be to sweet but it is not and worked well with the earthy brussles sprout flavor. I served it with leftover spiral ham from Christmas and the onion sauce worked well spooned over that too.

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