Last Updated on
Roasted brussels sprouts are where it’s at! Especially these Apple Cider Brussels Sprouts. These aren’t smell-like-sulfur sprouts that stink up your house and turn out all mushy. Oh no, these are much better.
The leaves are crispy and the middle of each sprout is tender. They’re a perfect side dish for a weeknight meal, dinner party, or even Thanksgiving or Christmas. Those little white things on top? Pine nuts! I’ve been a fan of pine nuts ever since I discovered Italian pignoli cookies. Side note/PSA – If you ever want to try the BEST pignoli cookie ever, check out Mike’s Pastry in Boston. I promise, you will not regret it!
Ok back to these Apple Cider Brussels Sprouts. If you’ve been a part of the Veg World for a while, this recipe may look familiar. That’s because I based it off of one of my old posts, which I called “Cider-braised Brussels Sprouts with Pine Nuts.” This post has new and improved photos and an updated recipe.
Since I wanted to change the name of this recipe, I decided to make a brand new post instead of updating the old one. So, there you have it! Different name, better photos, same delicious taste.
Brussels sprouts are so nutritious, mainly because they are part of the cruciferous vegetable family. Cruciferous veggies, such as cabbage, broccoli, cauliflower, and kale, are loaded with organosulfur compounds. When ingested, these compounds may have beneficial effects, such as fighting/preventing cancer and improving liver function. In other words, it can’t hurt to start eating these bad boys, stat! 😉
Good thing you have a new tasty recipe to try, so you can get those brussels in! These sprouts are delicately sweet, with hints of maple syrup and apple cider vinegar. Sprinkled with sea salt, they’re hard to resist.
Want to check out some more vegetable side dishes?
- Savory Roasted Root Vegetables
- Pistachio Crusted Delicata Squash
- Seared Cabbage Wedges with Orange Ginger Tahini
Apple Cider Brussels Sprouts
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a bowl, mix the olive oil, vinegar, and syrup. Add the brussels sprouts and toss until coated. Transfer to baking sheet, and bake for 25-30 minutes or until slightly charred.
- While the brussels are baking, heat a skillet over medium heat. Add pine nuts and lightly toast until fragrant, about 2-3 minutes. Be careful not to burn them. When the brussels are finished, serve and top with pine nuts. Enjoy!
Pin now to make later!
Happy last week of February/first week of March!
Need some more dinner inspiration? Be sure to follow my Pinterest boards!