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
This recipe uses the sweetness of autumn cider to mellow the flavor of Brussels sprouts.Print Pin Rate Email
- 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
- 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.
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
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- Here are more recipes for simple veggie side dishes.
- Here are more recipes to serve at a Vegetarian and Vegan Friendly Thanksgiving.
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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.
I love these tweaks, Kari. Brussels sprouts and carrots are really compatible.