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.
- 1½ 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.
- 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!