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Prep 7 mins
Cook 30 mins
This a sweet and slightly smoky Brussels sprout recipe that's great for Thanksgiving, or any time they are in season.
- Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the brussels sprouts halves in the boiling water for 2 minutes, covered. Drain and rinse with cold water.
- Over medium heat, melt 1 Tablespoon butter in a medium saute pan and add the bacon and onion. Saute until the bacon is nearly cooked and the onion is translucent, stirring frequently, 5 - 8 minutes.
- Push the bacon and onion to the edges of the pan and arrange the brussels sprouts in the pan in a single layer, with the cut side down. Leave them in the pan without stirring, letting them brown slightly, about 5 minutes.
- When brussels sprouts have caremelized, add the cider, chicken broth and sugar. Turn heat to med-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the brussells sprouts are cooked. If too much liquid boils away before brussels sprouts are tender, add additional liquid.
- Taste for salt level and season with salt and pepper. Add more sugar if desired.
- Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.
These are wonderful Brussels sprouts!!! Thought I had previously posted a review but I hadn't...this is the second Thanksgiving I have made these for and both times recieved rave reviews. Sweet and smokey...what could be better!
We very much enjoy Brussels sprouts around here & your recipe is a wonderfully great way to fix them! This 1st time I did cut the recipe in half for just the 2 of us, but another time I'd enjoy making these for company! What a great find, this recipe is ~ Thanks for sharing it! [Tagged, made & reviewed as part of my cider theme in Comfort Cafe}
Didn't mix in the onion and it turned out wonderful. "Beta tested" this tonight before cooking it for friends/family and will definitely be serving Brussels Sprouts this way.