Cider-Braised Brussels Sprouts

Cider-Braised brussels sprouts

This recipe uses the sweetness of autumn cider to mellow the flavor of the sprouts. From The Cleaner Plate Club* by Beth Bader and Ali Benjamin (Storey Publishing, © 2011), reprinted by permission.

Serves: 6

  • 1 1/2 pounds Brussels sprouts (about 6 cups),
    tough stems and outer leaves removed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small red or yellow  onion, chopped
  • 1 garlic clove, minced
  • 1/3 cup apple cider
  • Salt and freshly ground black pepper

Cut the Brussels sprouts in half. Set them in a large saucepan, and add enough water to just cover the sprouts. Bring to a boil, then reduce the heat and simmer, covered, until the sprouts are bright green and tender but still firm, about 7 minutes.

Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sprouts and continue cooking until the garlic has softened but not browned, about 3 minutes. 

Pour in the cider, increase the heat to high, and simmer until the cider is reduced by half and the sprouts are tender, adding a splash more water if necessary. Season with salt and pepper, and serve warm.

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One comment on “Cider-Braised Brussels Sprouts

  1. Pingback: Vegetarian Thanksgiving Recipes | HealthyMamaInfo

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