Cider Glazed Roasted Brussels Sprouts


October 28, 2019 By: Comments
Tagged: Thanksgiving Sides Thanksgiving Sides. Vegetables Vegetables. Vegetarian Vegetarian. Brussel Sprouts Brussel Sprouts. Sides Sides. Sides Sides. Christmas Christmas. Christmas Side Dishes Christmas Side Dishes. Sides Sides. Vegan Vegan. Christmas Christmas. freshipes freshipes. Vegetable Sides Vegetable Sides. Sunday Dinner Sunday Dinner. Thanksgiving Thanksgiving. Roasted Roasted. Thanksgiving Thanksgiving. Summer Dinner Summer Dinner. Baked Baked.
Prep:
25 minutes
Cook:
55 minutes
Serves:
10
Fresh, seasonal ingredients are an excellent way to spend less any time of year. In this festive side dish, affordable pomegranates add a pop of color and sweetness to the in-season Brussels sprouts. Other cozy ingredients you probably already have on-hand for the holidays, like apple cider and maple syrup, take the flavor to the next level without adding to your shopping list. This recipe serves eight to ten, so it’s perfect for a crowd. Cut the amount of all the ingredients in half to save on an everyday meal or make the full dish to help your budget go further with leftovers.

Ingredients

Select ingredients:

Directions

  1. Preheat the oven to 400º F. Trim the ends from the Brussels sprouts. Cut larger sprouts in half; leaving small ones whole. Remove and discard any discolored leaves.
  2. Line a roasting pan with parchment paper. Arrange the Brussels sprouts in a single layer and drizzle olive oil evenly over them. Place the roasting pan in the oven to bake.
  3. Start the glaze at once. Dissolve the cornstarch in a little of the apple 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.
  4. Remove the glaze from heat and whisk in the maple syrup and mustard.
  5. 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!
  6. 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.
  7. Season with salt and pepper while still in the pan, then transfer to a serving dish. If using pomegranate seeds for garnish, scatter them over the top. Serve at once, or cover and keep warm until needed.
  8. 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.