Cider Glazed Roasted Brussels Sprouts

Name: Cider Glazed Roasted Brussels Sprouts
Total time: 55 min
Yield: 8 to 10
Ingredients: 2 pounds Brussels sprouts; 2 tablespoons olive oil; 2 teaspoons cornstarch; 1 cup fresh apple cider; 2 tablespoons maple syrup; 1 teaspoon yellow mustard; Salt and freshly ground pepper to taste; Seeds from ¼ to ½ pomegranate

User Reviews

5.0

3 reviews

Excellent

Total Time
55 mins
Servings
8 to 10
Calories
109 kcal
Course
Side Dish
Cuisine
American

Cider Glazed Roasted Brussels Sprouts

Omar Parker

Report

Brussels sprouts are coated up in a sweet maple-cider glaze and roasted up to tender perfection to make this flavorful and festive fall side dish.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

2 pounds Brussels sprouts
2 tablespoons olive oil
2 teaspoons cornstarch or arrowroot
1 cup fresh apple cider
2 tablespoons maple syrup
1 teaspoon yellow mustard
Salt and freshly ground pepper to taste
Seeds from ¼ to ½ pomegranate optional

Add to Shopping List

Instructions

Preheat the oven to 400º F.
Trim the ends from the Brussels sprouts. Cut larger ones in half; leave small ones whole. Remove and discard any discolored leaves.
Line a roasting pan with baking parchment. Arrange the Brussels sprouts in a single layer and drizzle the olive oil evenly over them. Place the roasting pan in the oven.
Start the glaze at once. Dissolve the cornstarch in a little of the cider.
Heat the cider in a small saucepan. When it comes to a gentle simmer, whisk in the dissolved cornstarch and cook just until thickened.
Remove from the heat and whisk in the maple syrup and mustard.
Remove the roasting pan from the oven and pour the glaze over the Brussels sprouts, stirring continually — the nooks and crevices will absorb more than you’d expect!
Return the sprouts to the oven and continue to roast for 15 to 20 minutes longer, or until touched with brown spots here and there.
Season with salt and pepper while still in the pan, then transfer to a serving dish.
If using pomegranate seeds for garnish, scatter over the top. Serve at once, or cover and keep warm until needed.

Notes

Variations: These are great with no garnish at all, but if you’d like to use something in place of the pomegranate seeds, consider pepitas (shelled roasted pumpkin seeds), toasted slivered almonds, or golden raisins.

Nutrition Information

Show Details

Calories 109kcal (5%) Carbohydrates 17g (6%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 37mg (2%) Potassium 483mg (14%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 856IU (17%) Vitamin C 97mg (108%) Calcium 56mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8to 10

Amount Per Serving

Calories 109 kcal

% Daily Value*

Calories	109kcal	5%
Carbohydrates	17g	6%
Protein	4g	8%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	37mg	2%
Potassium	483mg	10%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	856IU	17%
Vitamin C	97mg	108%
Calcium	56mg	6%
Iron	2mg	11%