I meant to do this post back in the Fall when branches of brussels sprouts were available at the surrounding farmers markets but better late than never.

This is a recipe I used for my family thanksgiving, friend thanksgiving, and most recently for my mother’s birthday dinner.  If you are skeptical of brussels sprouts, please give this recipe a try, it has been known to convert taste buds!

Cider Braised B Sprouts
The preparation of the sprouts can be time consuming but really makes a difference in the texture of the dish.  I cut the sprout in half, then remove most of the tough core by making a triangular slit seen below.  This prep work can be done in advance, just put on some good kitchen tunes and place the prepared brussels sprout halves in a bowl of cold water until you are ready to make the dish.

Chop up to two slices of bacon (can substitute pancetta) and sautee with oil in a large pan until fat is rendered and the bacon is crispy.  Remove bacon, add brussels sprouts, salt, pepper and toss to coat in the hot oil.  Once coated add a dash of cider vinegar to deglaze any browned bacon bits.  Pour in enough apple cider to partially cover the sprouts and simmer covered for 5-10 minutes, then remove lid and continue to simmer for another 10 minutes until sprouts are tender and liquid has reduced.  Transfer to a serving dish and sprinkle bacon bits on top.

Vegetarian Adaption:

Preheat oven to 425 degrees.  Slice 1 shallot into rings and combine it with prepared brussels sprouts in a baking dish.  Toss with olive oil, salt, pepper, 2 TBS cider vinegar and 1/2 cup apple cider (add less cider if dish is narrow).  Roast for 20 minutes or until tender, make sure to stir mixture a couple of times during the roasting process.