When it comes to brussels sprouts, either you love them or you hate them. But long gone are the days of only serving up boring brussels after they’ve been steamed in plain water. From roasting to frying, there are so many ways to make brussels sprouts delicious so that you can reap all the benefits of these super high-fiber, vitamin-packed veggies. This is one method you’ll want to add to your recipe repertoire.
Doctoring up a batch of brussels sprouts with cider might just be the best idea yet, and Champlain Orchards Cidery in Vermont has the perfect cider for the job. Mixing together brown sugar, dijon mustard, honey and Mac & Maple cider from Champlain Orchards brings forth the most deliciously sweet and tangy flavor combination. The semi-sweet cider is bright, with notes of Vermont maple syrup to offer the ideal sweetness to this dish. One bite of these cider roasted brussels sprouts might just turn you into a fan of this leafy green vegetable after all.
Cider-Roasted Brussels Sprouts with Champlain Orchards Mac & Maple
Ingredients:
1½ pounds brussels sprouts
6-ounces (half of the can) Champlain Orchards Mac & Maple cider
¼ cup brown sugar
1 tablespoon dijon mustard
2 tablespoons honey
2 tablespoons pure maple syrup
½ teaspoon salt
½ teaspoon black pepper
Directions:
Preheat the oven to 450 degrees.
In a small pot, add the cider, brown sugar, dijon mustard and honey. Whisk to combine and bring to a boil on the stove. Allow the mixture to boil for 10 minutes before removing from heat. Set aside to cool.
Wash your brussels sprouts, cut off the ends and cut them in half.
Put the brussels sprouts in a bowl, and pour the cider mixture on top. Toss the sprouts in the bowl with the mixture.
Spread the coated brussels sprouts on a baking sheet lined with tin foil. Be sure the sprouts are spread out evenly.
Drizzle sprouts with maple syrup and sprinkle with salt and pepper before placing in the oven. Roast at 450 degrees for 25 minutes until tender.
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