Cider Cinnamon Brussels Sprouts Recipes

CIDER-GLAZED BRUSSELS SPROUTS

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add butter, onions and Brussels sprouts to reserved drippings in skillet; cook and stir on medium-high heat 1 to 2 min. or until Brussels sprouts are lightly browned. Mix next 4 ingredients until blended; pour over sprouts. Cook 5 min. or until liquid is cooked off and sprouts are evenly glazed, stirring occasionally. Stir in bacon.
• Spoon Brussels sprouts into serving bowl; top with nuts.

CIDER-GLAZED BRUSSELS SPROUTS

Steps:

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

SLOW COOKER BRUSSELS SPROUTS WITH CRANBERRIES, PECANS, AND BUTTERNUT SQUASH

Steps:

• Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker
• Stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Pour over the veggies and toss
• Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still have some chew to them. Butternut squash should be tender and not mushy
• Add fresh cranberries and cook for 5 additional minutes
• Sprinkle with pecans and serve
• Sheet pan method:
• Pre-heat oven to 425°F. Line two large sheet pans with parchment and set aside
• Toss the Brussels sprouts, butternut and red onion with the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil
• Spread over the sheet pans evenly
• Roast for 15 minutes, flip the veggies, and roast for 10 more minutes
• Add the cranberries, and return to the oven for 5 additional minutes
• Sprinkle with pecans and serve

CIDER BRAISED BRUSSELS SPROUTS

Steps:

• Bring a large pot of water to a boil; add Brussels sprouts and return to a boil. Cook, for about 20 minutes, or until sprouts are tender but firm (If using frozen, cook according to the package directions). Drain.
• Heat butter in a skillet over medium-high heat; add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant.
• Add cider to skillet and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce.
• Add salt and pepper to taste and serve immediately.

ROASTED BUTTERNUT SQUASH & BRUSSELS SPROUTS HARVEST SALAD WITH MAPLE CIDER VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• Add the squash and sprouts to a large bowl.
• In a small bowl, add the olive oil, vinegar, maple syrup, and cinnamon. Whisk until well combined. Pour HALF (1/4 cup) of this mixture over the squash and sprouts. Gently stir to coat. Spread them on a large baking sheet in an even layer. Roast for 20 minutes. Gently stir and flip over using a spatula. Cook 15 more minutes. Cool for 5 minutes.
• Add the lettuce, apple, pecans, blue cheese, and roasted vegetables to a large bowl.
• Add the dijon mustard and salt to the remaining maple cider vinaigrette. Whisk until well combined. Drizzle over the salad.

CIDER-CINNAMON BRUSSELS SPROUTS

Steps:

• In a large pan over medium heat, heat oil. Cook brussels sprouts cut side down, flipping once, until browned, 10 to 12 minutes. Add apple and pear; cook until soft, 5 minutes. Add cider and cinnamon; simmer, stirring, until all liquid cooks away.

APPLE CIDER GLAZED BRUSSELS SPROUTS

Steps:

• Preheat oven to 375 degrees F.
• Line a large baking sheet with aluminum foil.
• Spread the sprouts over the baking sheet, drizzle with the olive oil and season with salt and pepper.
• Toss the sprouts to coat with the oil.
• Roast the sprouts for 15 minutes.
• Stir, to move the sprouts around and continue to roast until lightly browned and tender when pierced with the tip of a sharp knife.
• While the sprouts are roasting, reduce the cider in a pot over medium high heat until thickened and reduced to about 1/4 cup.
• When the sprouts are finished, place in a bowl along with the pomegranate arils and walnuts and pour the cider on top.
• Toss, then serve warm.

ROASTED BRUSSEL SPROUTS WITH CRANBERRIES & BACON

Steps:

• Preheat oven to 400F. Stir together Brussel sprouts, olive oil, cinnamon, salt and pepper in a large bowl. Spread on a baking sheet. Bake for 20 minutes, tossing the Brussel sprouts at the 10 minute mark.
• Cook bacon in a frying pan over medium heat. Let bacon cool and then crumble.
• In the same frying pan, cook the onions in the bacon grease for 3 to 4 minutes. Add in apple cider vinegar, cranberries and sugar and stir to combine. Bring to a boil. Reduce heat to medium and stir for an additional 4 to 5 minutes. Remove from heat.
• Place roasted Brussel sprouts into a serving dish. Stir in cranberry onion mixture. Sprinkle on bacon and serve hot.

APPLE CIDER OVEN ROASTED BRUSSEL SPROUTS RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Wash and cut the Brussel sprouts in half and remove outer leaves.
• On a large rimmed baking sheet, toss Brussels sprouts with enough olive oil to coat, and add salt, pepper, garlic powder, onion powder and apple cider and mix well to coat evenly.
• Roast Brussels sprouts for about 25 to 35 minutes, depending on the size.
• Stir the Brussels sprouts even 10 minutes to ensure even roasting, until Brussels sprouts are fork tender.

CIDER-BRAISED BRUSSELS SPROUTS

Steps:

• Heat a large cast iron skillet over medium-high. Add bacon and cook, stirring here and there, until brown and crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour all but 1 Tbsp. bacon fat into a heat-proof jar and reserve for another use. Add butter to skillet. When the butter has melted, add the sprouts. Cook for about 5 minutes, gently shaking the skillet from time to time. Stir in the shallots and cook for 2-3 minutes. Add the cider, honey, salt and pepper, gently mix, and bring to a boil. Reduce heat to a simmer. Cook until the sprouts are tender and the liquid has almost evaporated, 5-7 minutes. If the sprouts need more cooking time, add more cider. Toss with bacon and serve immediately.