Fall dinners call for side dishes that bring warmth and flavor to the table.
These apple cider braised Brussels sprouts have become my go-to recipe when I want to impress guests without spending hours in the kitchen.
The sweet-tart cider transforms ordinary Brussels sprouts into something truly special!
Why You’ll Love This Recipe
These Brussels sprouts convert even the most stubborn sprout skeptics. The apple cider adds a subtle sweetness that balances the natural earthiness of the sprouts.
They’re incredibly simple to make but taste like something from an upscale restaurant. The sprouts develop beautiful caramelized edges while staying tender inside.
This recipe works perfectly alongside roast chicken, pork chops, or as part of a holiday spread.
The leftovers (if you have any) taste amazing cold in salads the next day.
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider (not vinegar)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Optional: 1/3 cup dried cranberries
- Optional: 1/3 cup chopped toasted pecans for garnish
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Instructions
- Trim the Brussels sprouts by cutting off the woody ends and removing any discolored outer leaves. Cut each sprout in half lengthwise.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Place half the Brussels sprouts cut-side down in the skillet. Cook without stirring for 3-4 minutes, until the bottoms develop a deep golden brown color.
- Transfer the first batch to a plate and repeat with the remaining sprouts.
- Reduce heat to medium and add the sliced shallot to the same skillet. Cook for 2 minutes until softened.
- Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the apple cider, apple cider vinegar, and maple syrup. Scrape up any browned bits from the bottom of the pan.
- Bring the liquid to a simmer and return all Brussels sprouts to the skillet.
- Cover and reduce heat to medium-low. Simmer for 10-12 minutes, or until the sprouts are tender when pierced with a fork.
- Uncover and increase heat to medium-high. Cook for another 5-7 minutes, until most of the liquid has reduced to a glaze.
- Stir in the remaining 2 tablespoons of butter, fresh thyme, and dried cranberries (if using) until butter is melted and everything is well coated.
- Season with salt and pepper to taste.
- Transfer to a serving dish and sprinkle with toasted pecans if desired.
These are great to make a day ahead for big gatherings. Just reheat them gently on the stove with a splash of water or apple cider.
The key to this recipe is getting a good sear on the sprouts before braising them. Don’t rush this step – it builds so much flavor.
Feel free to add a pinch of red pepper flakes if you want a subtle heat to balance the sweetness of the cider.
Print
Apple Cider Braised Brussels Sprouts
These Apple Cider Braised Brussels Sprouts transform ordinary sprouts into a standout side dish by searing them until caramelized, then simmering in a sweet-tart mixture of apple cider, cider vinegar, and maple syrup.
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider (not vinegar)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Optional: 1/3 cup dried cranberries
- Optional: 1/3 cup chopped toasted pecans for garnish
Instructions
- Trim the Brussels sprouts by cutting off the woody ends and removing any discolored outer leaves. Cut each sprout in half lengthwise.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Place half the Brussels sprouts cut-side down in the skillet. Cook without stirring for 3-4 minutes, until the bottoms develop a deep golden brown color.
- Transfer the first batch to a plate and repeat with the remaining sprouts.
- Reduce heat to medium and add the sliced shallot to the same skillet. Cook for 2 minutes until softened.
- Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the apple cider, apple cider vinegar, and maple syrup. Scrape up any browned bits from the bottom of the pan.
- Bring the liquid to a simmer and return all Brussels sprouts to the skillet.
- Cover and reduce heat to medium-low. Simmer for 10-12 minutes, or until the sprouts are tender when pierced with a fork.
- Uncover and increase heat to medium-high. Cook for another 5-7 minutes, until most of the liquid has reduced to a glaze.
- Stir in the remaining 2 tablespoons of butter, fresh thyme, and dried cranberries (if using) until butter is melted and everything is well coated.
- Season with salt and pepper to taste.
- Transfer to a serving dish and sprinkle with toasted pecans if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
