Best Brussels Sprouts With Apple Cider Dressing Recipes

Cider-Glazed Brussels Sprouts image

Provided by Lidey Heuck

Time 40m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
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, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.

Wilted Brussels Sprouts Salad with Warm Apple-Cider Dressing image

Provided by Martha Stewart

Number Of Ingredients 12

1 pound brussels sprouts, trimmed
4 ounces spinach (about 3 cups lightly packed leaves), washed, stems removed
1 small head radicchio
1 clove garlic, finely chopped
1/3 cup apple-cider vinegar
2 tablespoons honey mustard
1 1/2 tablespoons sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
Goat cheese, for garnish
Toasted caraway seeds, for garnish

Steps:

Thinly slice brussels sprouts crosswise into strips. Repeat with spinach leaves and radicchio. Place brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
In a small saucepan, whisk together garlic, apple-cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in olive oil while whisking constantly. Bring to a simmer, and cook until mixture thickens slightly, about 3 minutes. Pour over brussels sprouts mixture, and toss to combine. Serve salad warm, garnished with goat cheese and caraway seeds, or store in refrigerator up to 2 days, and serve cold.

Brussels Sprouts with Apple Cider Dressing image

Provided by JJ Johnson

Categories side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

Preheat the oven to 400 degrees F.
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.
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.
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.
When the sprouts are ready, remove from the oven and toss in a large bowl with the cooled dressing.