Cider-Glazed Brussels Sprouts Recipe (2024)

This may seem like a hassle but I’ve found taking the time to arrange the sprouts cut side down on the baking sheet, while adding 2-3 minutes to the prep time, pays dividends in evenly brown crispy sprouts. I scrape them up and re-salt about 2/3rds of the way through.

We tossed in a small handful of golden raisins at the end. Just lung enough to plump them. Next time we plan to add some slivered almonds. We love the recipe.

I found the glaze to be too much for the amount of Brussels sprouts. I liked the flavor a lot, but I might make half as much glaze next time, or double the amount of Brussels sprouts. Otherwise, it’s delicious.

I would recommend cooking the Brussels on like 475 and for less time. The get more crispy and charred on the outside by the time the center is done. At 400 they barely get brown by the time they are cooked. This recipe gets even better the crispier they get.

Make again. Don't over roast the sprouts, 22 minutes is plenty. Start the sauce first so it has plenty of time to thicken. Prepare the sprouts while sauce is cooking and thickening.

These are incredible. Be sure to really let the sauce reduce down. I reduced until it was thick enough to coat a spoon. So delicious!

Start the glaze before you trim and prepare Brussel sprouts. It takes a while for the sauce to thicken. This way the sprouts and glaze will be ready at the same time.

Did a combo of brussels and cubed acorn squash. Colorful and delicious! Thank you.

This is delicious! Mustard is the perfect foil for the cider. Took a bit longer to reduce the glaze but worth it. Tossed the cooled glaze with sprouts and then finished cooking sprouts. Everyone loved this recipe. New addition to the holiday meal.

I had no apple cider and put in extra apple cider vinegar, small pieces of apple and some water. The result was delicious!

Delicious! Roasted the sprouts for 35 minutes to make them really crispy. Reduced the glaze for more than the allotted time to make sure it was thick. No way was it too much! Scrumptious!

This was a huge hit for Christmas dinner. Making the glaze ahead of time helped with overall timing.

Place spouts cut side down. It's extra work but gives a good browning. Once the cut side is browned to your likening, give them a toss and a few more minutes in the oven. Start glaze first. It needs more time than indicated to reduce. Sample often, as it reduces the taste is more intense. The reduction can stop at any point. Add honey or agave if it is too tart. Best right out of the oven and served while spouts are crispy. I put the glaze in a small gravy boat for self serving.

Easy and incredibly delicious - I should have doubled the recipe at Thanksgiving because it was devoured by people I didn't think were crazy about vegetables. my one tweak was to microwave the sprouts - cleaned and cut in half, uncovered in a bowl with just a splash of water - for a couple of minutes (until they just begin to brighten in color) to kick-start the cooking before proceeding with the recipe. I will make this again at Christmas.

The glaze is very good, but the completed dish is not better than plain, well-roasted sprouts. This makes them feel fancier but not more delicious (this from a crew of sprout lovers).

In lieu of apple cider (none on hand), I used unsweetened apple sauce and a small amount of water. Because the sauce was unsweetened, I added two tablespoons of maple syrup to reduce tartness. Otherwise, followed original recipe. Lovely.

A really nice Thanksgiving side. Having some sweet-sour tang really helps balance out the carb fest of dressing and mashed potatoes. That said, the recipe makes a lot of glaze for 2 lbs of sprouts. Don't add all of it at once. Start with half the glaze and then add more to taste. You can always blend some olive oil into the leftover glaze and use it as salad dressing for another meal.

11/26/2023: Quite yummy but it took 1.25 hours to reduce the glaze. Roasted the Brussels sprouts cut side down at 450F x 20 minutes, stirring them once at 10 minutes. Added red pepper flakes to the olive oil, salt & pepper that sprouts were tossed in before roasting which added a nice bit of heat.

I made these for Thanksgiving and made 1.5 recipes. They were a crowd pleaser, but I want to say that it took about 1.5 hours to reduce the apple cider—heads up.

I think this is just ok. Definitely agree with Torrey the amount of cider suggested for the glaze is too much and I let it cook down for 35 minutes. Make sure to plan ahead because this recipe too a bit longer than planned.

15-20 minutes isn't nearly enough time to reduce 2 cups of liquid to 3/4 cup. It took me about 40 minutes, otherwise a good dish!

These were a hit at Thanksgiving. I took the advice of higher temp/less time (450 for 20 min) and added pistachios at the end. Yum!

Made the mistake of parboiling first. Too many things in the oven while I finally roasted the sprouts- which ended up steaming them and making them mushy.

Half as much glaze was very nice on 2 lb brussels sprouts and still left some over for squash.

I thought this was a terrible recipe, I had to triple it for my crowd and it was impossible to reduce the glaze to anything other than a liquid mess. Perhaps I did something wrong but I don’t think so. In addition the butter curdled when the cider mixture was added. A time intensive recipe due to the long reduction time with little to recommend it. The Brussels sprouts would have been better on their own. Very disappointing. My friend had the same experience.

Great Thanksgiving side dish! Made the sauce in advance.