November 2019 Recipe of the Month

Brussels Sprouts Braised in Apple Cider

The sweet tart vinegar and cider sauce plays well with the cabbag-y-ness of the sprouts in this dish.

braised brussels

Servings: 4 Prep Time: 15 minutes Cook Time: 18 minutes Total Time: 33 minutes


  • 1 pound Brussels Sprout , trimmed, halved (about 1 stalks worth, removed from stalk)
  • 2 tablespoons Olive Oil
  • 1/2 Onion , chopped, about 1 cup
  • 1 1/2 cup Apple Cider
  • 1 Cinnamon Stick
  • 2 tablespoons Balsamic Vinegar


  1. Heat a heavy large skillet over high heat, and warm oil until shimmering. Sauté onions about 4 minutes, add sprouts, sauté 4 minutes.
  2. Add cinnamon and apple cider, bring to boil, cover, reduce heat, and simmer about 10 minutes, or until the sprouts are tender when pierced with a fork.
  3. Discard cinnamon stick. Remove veggies with slotted spooon. Boil to reduce liquid by half, add vinegar and reduce to glaze. Pour glaze over veggies and serve.
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