Cider Glazed Brussels Sprouts Food

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.

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:

• Bring the cider to a boil in a small saucepan, then reduce heat and simmer for 15 minutes. Add the cranberries and continue simmering until the liquid reduces to 1⁄4 cup; remove from heat.
• Meanwhile, bring 1⁄2 cup water to a simmer in a large skillet. Add 1⁄2 teaspoon salt and the Brussels sprouts and cook, covered, shaking the pan often, until just barely tender, 4 to 5 minutes.
• Uncover and turn heat to high, then add the oil and cook, tossing occasionally, until beginning to turn golden brown, 2 to 3 minutes; remove from heat.
• Spoon the reduced cider and cranberry mixture on top and gently toss to combine.

CIDER GLAZED ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F.
• On a baking sheet, toss Brussels sprouts and onions with olive oil.
• Season with salt and pepper.
• Bake for approximately 45 minutes, until sprouts are tender and starting to brown.
• Meanwhile, place the cider in a medium-sized saucepan, and simmer on medium, until reduced to approximately 1 cup.
• When sprouts are finished, remove from oven, place in a serving dish and toss with cider.
• Serve warm.

CIDER-GLAZED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425ºF. Add Brussels sprouts to a large rimmed baking sheet, and toss with olive oil, 1/2 tsp. salt, and black pepper. Arrange sprouts cut side-down, and roast for 15 minutes. Remove pan from oven, toss Brussels sprouts, and roast for another 8 to 10 minutes, or until crispy and charred.
• Place bacon in a 12-inch Staub Cast Iron Skillet and turn heat to medium. Cook until the fat is rendered and bacon is crispy, about 5 to 8 minutes. Use a slotted spoon to transfer bacon bits to a bowl. Leave any remaining bacon grease in the skillet.Add apple and shallots to the skillet with residual bacon grease. Cook for 5 to 6 minutes, stirring occasionally, until soft.Add apple cider, apple cider vinegar, and brown sugar to skillet. Simmer mixture for 13 to 15 minutes, or until the liquid is mostly reduced. Add fresh thyme leaves, and season with remaining 1/4 tsp. salt.
• Add roasted Brussels sprouts to skillet, along with toasted pine nuts or pistachios; toss to coat in cider glaze. Serve right out of the skillet, or transfer to a serving platter.

CIDER-GLAZED BRUSSELS SPROUTS AND BACON

Steps:

• Place bacon on rimmed baking sheet and spread into an even layer. Place the baking sheet in the oven and heat to 400°F.
• Place the Brussels sprouts in a large bowl or pot (something large enough to easily toss them), drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine. Remove the hot baking sheets from the oven. Stir the bacon. Arrange Brussels sprouts cut-side down into an even layer.
• Roast for 15 minutes. Remove the baking sheet from the oven and stir the Brussels sprouts and bacon. Return the baking sheets to the oven, rotating them from front to back. Roast until browned and tender, 12 to 15 minutes more, depending on the size of the Brussels sprouts. Meanwhile, make the glaze.
• Heat the apple cider, brown sugar, and apple cider vinegar in a small saucepan over high heat, stirring until the sugar is dissolved. Cook until it's reduced by about half and thickened, 10 to 15 minutes. Remove from the heat.
• When the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Combine the Brussels sprouts onto one baking sheet, drizzle the glaze over the sprouts, and stir to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the glaze, about 2 minutes more.

BRUSSELS SPROUTS WITH APPLE CIDER DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Place the Brussels sprouts in a large bowl, then drizzle with oil, sprinkle with salt and pepper and toss to coat evenly. Spread the sprouts in a single layer on a baking sheet. Roast the sprouts until brown and crispy and tender but not mushy, 25 to 35 minutes, stirring gently about half way through the cooking time.
• While the sprouts roast, make the cider dressing. Heat the butter in a small saucepan over medium heat. Add the onions and cook until tender and slightly brown, 6 to 8 minutes.
• Add the cider, vinegar and a sprinkle of salt and black pepper, and bring to a boil. Lower the heat to a simmer and cook over medium-low heat for about 10 minutes to reduce the liquid and thicken the dressing. Remove from heat, stir in the honey and mustard and let cool slightly.
• When the sprouts are ready, remove from the oven and toss in a large bowl with the cooled dressing.