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    Home » Recipes » Vegan Thanksgiving Recipes

    Cider-Braised Brussels Sprouts

    Published: Oct 10, 2011 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This recipe uses the sweetness of autumn cider to mellow the flavor of  Brussels sprouts. It's a tasty side dish for everyday meals or for Thanksgiving. From The Cleaner Plate Club* by Beth Bader and Ali Benjamin (Storey Publishing, ©2011), reprinted by permission.

    Cider-Braised brussels sprouts

    Cider-Braised Brussels Sprouts

    This recipe uses the sweetness of autumn cider to mellow the flavor of Brussels sprouts.
    5 from 1 vote
    Print Pin Rate Email
    Course: Vegetable side dish
    Cuisine: Healthy
    Diet: Vegan, Vegetarian
    Keyword: braised Brussels Sprouts, Brussels Sprouts recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 80kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ½ pounds Brussels sprouts about 6 cups, tough stems and outer leaves removed
    • 1 tablespoon extra-virgin olive oil
    • ½ small red or yellow onion chopped
    • 1 garlic clove minced
    • ⅓ cup apple cider
    • Salt and freshly ground black pepper
    US Customary - Metric

    Instructions

    • Cut the Brussels sprouts in half. Set them in a large saucepan, and add enough water to just cover.
    • Bring to a boil, then reduce the heat and simmer, covered, until the Brussels 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 it’s reduced by half and the sprouts are tender, adding a splash more water if necessary.
    • Season with salt and pepper, and serve warm.

    Nutrition

    Calories: 80kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 29mg | Potassium: 470mg | Fiber: 5g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 97mg | Calcium: 52mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    • Here are more recipes for simple veggie side dishes.
    • Here are more recipes to serve at a Vegetarian and Vegan Friendly Thanksgiving.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    Reader Interactions

    Comments

    1. Kari says

      December 17, 2016 at 7:47 pm

      I didnt have a lot of brussel sprouts so I added some carrots. I also added a few squeezes of German hot mustard for some heat.

    2. Nava says

      December 18, 2016 at 10:38 am

      I love these tweaks, Kari. Brussels sprouts and carrots are really compatible.

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