Save to Pinterest When I want a side dish that makes even veggie skeptics smile, I reach for this pan of roasted Brussels sprouts, dressed up with an apple cider glaze and a crunch of pecans. The sweet sharp cider reduction pairs up with the nutty bite of roasted sprouts for a seasonal favorite everyone devours. There is nothing fussy about the process, but the final result always draws compliments around my table.
These brussels are always a hit for fall holidays or casual weeknights. The tangy cider glaze balances sweetness and zing so well that even folks who usually skip Brussels sprouts end up reaching for seconds. I first served this twist at Thanksgiving and now it is the first side dish requested when crisp weather returns.
Ingredients
- Brussels sprouts: fresh and firm for max flavor look for tight leaves and bright green color
- Olive oil: for roasting use real extra virgin for the best taste
- Salt and pepper: enhances and lifts out natural flavors choose flaky salt if you have it
- Apple cider: brings a seasonal tart sweetness choose unfiltered cider for more depth
- Maple syrup: gives body and depth to the glaze use real maple nothing artificial
- Toasted pecans: add crunch and nutty warmth toast yourself in a skillet for aroma boost
Instructions
- Prep the Brussels:
- Trim the bottoms from fresh sprouts and cut each in half. If some are extra large, quarter them for even cooking. Rinse thoroughly and shake off any water so they roast and not steam.
- Season and Oil:
- Place the sprouts on a large sheet pan. Drizzle olive oil evenly over and give a generous pinch of salt and pepper. Using your hands, toss the sprouts so that every cut side is coated with oil.
- Roast to Crisp:
- Spread the seasoned sprouts in one layer with cut sides down for best browning. Place in the oven at 400 degrees Fahrenheit. Roast for 20 to 25 minutes. The sprouts should be deep golden and the edges crisp. Give the pan a flip or shake halfway through for extra color.
- Make the Cider Glaze:
- While sprouts roast, pour the apple cider and maple syrup into a small saucepan over medium heat. Bring to a gentle boil and simmer the mixture for about 10 minutes. You want it reduced by at least half until the glaze is thick enough to coat a spoon. Keep an eye so it does not boil over or burn.
- Glaze and Finish:
- Remove the roasted sprouts to your serving dish. Pour the apple cider glaze over while still warm. Finish with toasted pecans sprinkled on top. Serve right away so the glaze stays glossy and the edges keep their crunch.
Save to Pinterest The toasted pecans are my favorite part each nut seems to soak up the cider glaze and add a buttery crunch. I have a vivid memory of my daughter sneaking warm pecans off the platter before I could bring it to the dinner table last Christmas. Somehow there are never any leftovers to put away.
Storage Tips
Store any leftovers in an airtight container in the fridge. Brussels keep their best texture for one to two days. Reheat on a sheet pan in a hot oven rather than a microwave to revive those crispy edges.
Ingredient Substitutions
If you are out of maple syrup try honey or brown sugar for a similar sweetness though the maple flavor is lovely here. Walnuts or even sliced almonds make an easy stand-in for pecans. For an added punch toss in a handful of dried cranberries before serving.
Serving Suggestions
This side sings with holiday roasts but also fits just as well with a simple grilled protein or on top of a grain bowl for lunch. The sweet tart glaze shines with pork or seared tofu. A sprinkle of flaky sea salt on top right before serving makes it restaurant worthy.
Cultural and Seasonal Context
Brussels sprouts have long been a winter staple in European tables and are at their peak from fall through midwinter. Apple cider hails from orchards in the western and northeastern US and pairing it with maple syrup is a nod to classic harvest flavors.
Seasonal Adaptations
Pick cider pressed from local fall apples for the freshest glaze. Try topping with roasted squash or pomegranate arils for extra color. Swap in candied nuts for a sweeter crunch at holiday tables.
Save to Pinterest Turning the cut side of the sprouts down on the hot pan creates that perfect golden finish. And if you like even more glaze double the cider syrup and save extra for drizzling over your leftovers or next roasted veggie night.
Common Recipe Questions
- → How do I achieve crispy Brussels sprouts?
Toss halved sprouts thoroughly in olive oil and spread them out in a single layer on a hot baking sheet, ensuring enough space between pieces for roasting instead of steaming.
- → Can I use a different glaze?
Yes, you can try balsamic vinegar or pomegranate molasses, though apple cider offers a unique seasonal tang and sweetness.
- → Do I need to toast the pecans?
Toasted pecans provide extra depth and crunch, but you can use raw pecans or substitute with walnuts if preferred.
- → Is this dish good for meal prep?
Roasted Brussels sprouts stay delicious in the fridge and can be reheated, though serve the glaze and pecans fresh for best texture.
- → How can I make this vegan?
All listed ingredients are plant-based, so the dish is suitable for vegan diets as written.
- → What pairs well with this dish?
Serve alongside roasted meats, grain bowls, or as part of a holiday spread for a balanced meal.