Cider-Glazed Brussels Sprouts

Name: Cider-Glazed Brussels Sprouts
Total time: 40 min
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

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Total: 40 minutes

Servings: 6

Cost: $6.49 /serving

Author : Lidey Heuck

apple cider apple cider vinegar brussels sprouts

Ingredients

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2 pounds brussels sprouts, trimmed and halved, quartered if very large3 tablespoons olive oil1 1/2 teaspoons kosher salt1 teaspoon black pepper2 tablespoons unsalted butter1/2 cup finely chopped shallots (about 2 medium shallots)2 cups apple cider3 tablespoons apple cider vinegar1 1/2 teaspoons Dijon mustard

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Instructions

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Step 1

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.

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, 3/4 teaspoon salt and 1/2 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 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.

Step 4

Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.