Caramelized Brussels Sprouts With Bacon and Cider

Total Time
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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Taste for salt level and season with salt and pepper. Add more sugar if desired.
  6. Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.
Most Helpful

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!

taraluvsspicy82 November 25, 2011

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}

Sydney Mike January 29, 2010

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.

Marjorine November 11, 2009