Apple Cider Brussels Sprouts
Serves 6 to 8
Crispy roasted Brussels sprouts finished with a sweet apple cider reduction and pinch of cinnamon. Dessert or vegetable? It’s hard to tell!
- 1 ½ pounds Brussels sprouts
- 3 to 4 tablespoons olive oil
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup apple juice or cider
- 1 tablespoon maple syrup
- Ground cinnamon, for dusting
To prepare Brussels sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in halves or quarters. On a large rimmed baking sheet, toss Brussels sprouts with enough olive oil to coat, and add salt and pepper.
Roast Brussels sprouts for about 30 to 40 minutes, depending on the size of your Brussels sprouts. Check every 10 minutes, turning frequently with a spatula to ensure even roasting, until Brussels sprouts are fork tender.
Meanwhile, in a small saucepan, cook and stir apple juice and maple syrup over medium heat until it comes to a simmer. Let simmer, uncovered, for 10 to 15 minutes, or until it reduces to a syrup-like consistency.
Drizzle the roasted Brussels sprouts with apple cider syrup and lightly dust with cinnamon.