Best Cider Cinnamon Brussels Sprouts Recipes

Cider Glazed Roasted Brussels Sprouts image

Provided by Laurie150

Categories Onions

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs Brussels sprouts, ends trimmed (about 40 large sprouts)
2 large red onions, cut in large chunks
2 tablespoons extra virgin olive oil
sea salt
fresh ground pepper
4 cups apple cider

Steps:

Preheat oven to 425°F.
On a baking sheet, toss Brussels sprouts and onions with olive oil.
Season with salt and pepper.
Bake for approximately 45 minutes, until sprouts are tender and starting to brown.
Meanwhile, place the cider in a medium-sized saucepan, and simmer on medium, until reduced to approximately 1 cup.
When sprouts are finished, remove from oven, place in a serving dish and toss with cider.
Serve warm.

Nutrition Facts : Calories 115.3, Fat 5.3, SaturatedFat 0.8, Sodium 33.4, Carbohydrate 15.8, Fiber 4.6, Sugar 4.8, Protein 4.3

Cider Braised Brussels Sprouts image

Provided by Parsley

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb Brussels sprout, trimmed with X cut on bottom (or 1 lb frozen Brussels)
2 tablespoons butter
1 garlic clove, minced
1/3 cup apple cider
1/4 teaspoon fresh ground pepper
salt, as needed, to taste

Steps:

Bring a large pot of water to a boil; add Brussels sprouts and return to a boil. Cook, for about 20 minutes, or until sprouts are tender but firm (If using frozen, cook according to the package directions). Drain.
Heat butter in a skillet over medium-high heat; add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant.
Add cider to skillet and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce.
Add salt and pepper to taste and serve immediately.

Nutrition Facts : Calories 93.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 64.9, Carbohydrate 8.4, Fiber 3, Sugar 2, Protein 3

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.

Cider-Cinnamon Brussels Sprouts image

Provided by Emily Malone

Yield Makes 4 servings

Number Of Ingredients 6

1 tablespoons olive oil
2 cups brussels sprouts, halved
1 large apple, diced
1 large pear, diced
1 cup apple cider
1/4 teaspoon cinnamon

Steps:

In a large pan over medium heat, heat oil. Cook brussels sprouts cut side down, flipping once, until browned, 10 to 12 minutes. Add apple and pear; cook until soft, 5 minutes. Add cider and cinnamon; simmer, stirring, until all liquid cooks away.