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- 1 pound Brussels sprouts, trimmed and halved - 1 cup apple cider - 2 tablespoons olive oil - 2 tablespoons maple syrup - 1 teaspoon Dijon mustard - 1/2 teaspoon cinnamon - Salt and pepper to taste - 1/4 cup chopped walnuts - 1/4 cup dried cranberries The first step in making Apple Cider Glazed Brussels Sprouts is to gather your ingredients. You'll need fresh Brussels sprouts, which bring a nice crunch. The apple cider adds sweetness and tang. Olive oil is key for sautéing and enhances the flavors. For the glaze, maple syrup gives a rich sweetness. Dijon mustard adds a slight kick, while cinnamon gives warmth and depth. Don't forget the garnishes! Salt and pepper help balance the dish. Walnuts add a crunchy texture, and dried cranberries bring a pop of color and sweetness. Each part of these ingredients works together to create a rich, layered flavor that makes this dish shine. - Trim and halve the Brussels sprouts. Start by cutting off the stem end. Slice each sprout in half. This helps them cook evenly. - Rinse and pat dry. Place the halved sprouts under cold water. This removes any dirt. After rinsing, use a clean towel to dry them. - Heat olive oil in a skillet. Use a large skillet over medium heat. Let the oil warm up for a minute. - Sauté until golden brown and tender. Add the sprouts cut side down. Cook for 5-7 minutes. They should turn a nice golden color. Stir them and cook for another 3-4 minutes until they are tender but still crisp. - Combine apple cider, maple syrup, Dijon mustard, and cinnamon. In a small saucepan, mix all four ingredients. This will create a sweet and tangy glaze. - Simmer until reduced and thickened. Heat this mixture over medium heat. Let it cook for about 10 minutes. Stir occasionally until the glaze reduces by half and thickens slightly. - Coat Brussels sprouts with glaze. Pour the glaze over the cooked sprouts in the skillet. Toss them gently to coat evenly. - Season and garnish before serving. Add salt and pepper to taste. Transfer to a serving dish. Sprinkle with chopped walnuts and dried cranberries for extra crunch and sweetness. To cook Brussels sprouts well, use a wide skillet. A cast-iron or non-stick pan works best. The flat surface helps the sprouts brown nicely. Start on medium heat. This will give you a nice golden color. Don’t rush; let them cook for about 5-7 minutes cut side down. After that, stir and cook for a few more minutes. You want them tender but still crisp. To boost the taste, try adding a pinch of nutmeg or some garlic powder. Fresh herbs like thyme or rosemary can also add a nice touch. When measuring spices, use measuring spoons for accuracy. Too much spice can overpower the dish. Balance is key, so taste as you go. For an eye-catching dish, serve the Brussels sprouts on a white plate. This makes the colors pop. Arrange them in a circle and sprinkle walnuts and cranberries on top. This adds crunch and sweetness. For main courses, these glazed sprouts pair well with roasted chicken or pork. They add a lovely contrast to hearty meats. {{image_2}} You can switch up some ingredients to fit your taste. Instead of maple syrup, try honey or agave syrup for a different sweetness. If you want a richer flavor, use brown sugar. For the nuts, walnuts work great, but pecans or almonds are tasty too. You can also swap dried cranberries for raisins or chopped apples. This keeps the dish fresh and fun! If you want a vegan dish, skip the honey. Use maple syrup for sweetness. You can also replace the Dijon mustard with a vegan version. For those with gluten issues, check your mustard and apple cider for gluten-free labels. Most are safe, but it’s good to check. This way, everyone can enjoy your meal! Using seasonal produce makes this dish shine. In fall, add roasted pumpkin or squash for extra color and flavor. In spring, toss in some fresh peas or asparagus for a bright touch. For holiday meals, sprinkle pomegranate seeds on top for a festive look. These small changes keep your dish exciting and in tune with the seasons! To store leftovers, let your Brussels sprouts cool down. Place them in a clean bowl. Cover the bowl with plastic wrap or use a tight lid. This keeps them fresh and tasty. You can store them in the fridge for about 3 to 5 days. For best results, use glass containers or airtight plastic ones. They help keep moisture in and odors out. When you reheat your Brussels sprouts, use the stovetop for the best texture. Heat a skillet over medium-low heat. Add a splash of water or olive oil to keep them moist. Stir often for about 5 minutes until they are hot. This method helps keep their crunch. You can also use the microwave. Place them in a microwave-safe dish. Cover it with a lid or microwave-safe wrap. Heat for 1 to 2 minutes, stirring halfway. Yes, you can freeze Apple Cider Glazed Brussels Sprouts! First, let them cool completely. Then, place them in a freezer-safe bag. Remove as much air as you can before sealing. They can last in the freezer for up to 3 months. To thaw, move them to the fridge overnight. For a quicker option, use the microwave on defrost. After thawing, reheat them on the stovetop to restore their texture. It takes about 30 minutes to make this dish. You spend 10 minutes on prep and 20 minutes cooking. Start by trimming and halving the Brussels sprouts. This step is quick but key for even cooking. Sauté them until they are golden brown. Then, you simmer the apple cider glaze for about 10 minutes. The timing is easy to follow and perfect for a weeknight meal. Yes, you can prepare this dish ahead of time. Cook the Brussels sprouts and make the glaze. Store them separately in the fridge. When you're ready to serve, simply reheat them together in a skillet. This keeps the sprouts crisp and the glaze fresh. You can also prep the sprouts earlier in the day. Just remember to toss them with the glaze right before serving. Apple Cider Glazed Brussels Sprouts pair well with many dishes. Here are some great options: - Roasted chicken or turkey - Grilled pork chops - Quinoa salad - Mashed potatoes - Rice pilaf These sides add variety and balance to your meal. You can mix and match based on your taste and diet. Enjoy the sweet and savory flavors together! This blog covered how to make delicious Apple Cider Glazed Brussels Sprouts. You learned about key ingredients, like sprouts, cider, and spices. I shared step-by-step cooking tips to achieve the best flavor. Exploring variations and storage also helps you adapt the dish to fit your needs. Try this easy recipe for your next meal. It's tasty, simple, and perfect for any occasion. Enjoy your cooking!

Apple Cider Glazed Brussels Sprouts

Elevate your next meal with these delicious Apple Cider Glazed Brussels Sprouts! This easy recipe combines tender Brussels sprouts with a sweet and tangy apple cider glaze, making for a stunning side dish. With simple ingredients and quick steps, you'll impress everyone at the table. Explore the complete recipe now and bring this tasty dish to your kitchen! Click through to get started on your culinary adventure.
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

1 cup apple cider

2 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon Dijon mustard

1/2 teaspoon cinnamon

Salt and pepper to taste

1/4 cup chopped walnuts (for garnish)

1/4 cup dried cranberries (for garnish)

Instructions
 

Prepare the Brussels Sprouts: Start by trimming the ends of the Brussels sprouts and slicing them in half. Rinse them under cold water to remove any dirt, then pat them dry with a clean kitchen towel.

    Sauté the Sprouts: In a large skillet or frying pan, heat the olive oil over medium heat. Once the oil is hot, add the halved Brussels sprouts cut side down. Sauté for about 5-7 minutes until the cut sides are golden brown. Then, stir and continue to cook for another 3-4 minutes until they are tender but still crisp.

      Make the Glaze: In a small saucepan, combine apple cider, maple syrup, Dijon mustard, and cinnamon. Bring it to a gentle simmer over medium heat and let it cook for about 10 minutes, stirring occasionally, until it has reduced by half and thickened slightly.

        Combine and Coat: Once the Brussels sprouts are cooked, pour the apple cider glaze over them in the skillet. Toss to coat the Brussels sprouts evenly in the glaze. Cook for another 2-3 minutes to allow the flavors to meld. Season with salt and pepper to taste.

          Garnish and Serve: Remove the skillet from the heat. Transfer the glazed Brussels sprouts to a serving dish and sprinkle with chopped walnuts and dried cranberries for a delightful crunch and sweetness.

            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4