Roasted Cider Glazed Brussels Sprouts

I found my first Brussels sprouts in the store the other day.  It's been ages since I've seen them!  Just to warn you, that means a long, drawn out love affair with sprouts is about to play out again on this blog over the course of the next few months.   I'll try to keep it classy.

The first Brussels sprouts recipe of the season should be nice and simple because, really, the point is to get them in our mouths as quickly a possible.   I dedicate this one to all of you out there who are still on the fence about these adorable little cabbages.  The combination of roasting the sprouts, which caramelizes the outer leaves and brings out their natural sweetness, along with the cider glaze, brings out the best in them.  I think you're going to like these.

The salt, pepper, and pine-y rosemary balances out the sweetness of the glaze.

The sprouts roast at a high heat for about 20 minutes, then get a douse of the thick cider glaze and go back in the oven just quickly to fuse the two together.

When you cook apple cider down by boiling it in a saucepan, the flavor becomes concentrated and the juice turns into a sweet syrup.   It's sweet but not too sweet. 

Roasted Cider Glazed Brussels Sprouts with Rosemary
oven to 400
2 cups apple cider

• In a 2 qt saucepan, heat the cider to boiling.  Boil hard for about 15 minutes, until it is reduced to 1/4 cup, and is thick and syrupy.  Set aside, and don't be tempted to taste it now, it's very hot.

1 lb Brussels sprouts, trimmed and halved, unless they are very small
olive oil
salt
fresh cracked pepper
several sprigs rosemary, leaves removed and chopped (about 2 Tbsp)

• Put the sprouts on a baking sheet and drizzle lightly with olive oil.  Season with salt and fresh cracked pepper and give them a toss to coat all of the sprouts with the oil.
• Roast the sprouts in the hot oven for about 15 minutes.  Pull out the tray and stir the sprouts around, turning them and redistributing them several times.  
• Scatter the rosemary on the sprouts, give them a stir, and roast for another 5 minutes or until they are tender but not mushy.
• Remove the tray from oven and drizzle about 1/2 of the glaze over the sprouts.  Roast for another couple of minutes but watch carefully so the glaze doesn't burn
• Remove the sprouts to a platter, add more salt and pepper to taste.  You can drizzle on a little more glaze at this point, but don't drown them.  

How about it, Brussels sprout nay-sayers---have I made any converts?


More Brussels sprout goodness---

Linguine with Brussels Sprouts and Browned Butter Sage

Polenta with Brussels Sprouts and Mushrooms

Baby Brussels Sprouts with Lemon Cream Pasta

Soupe Flamand with Frizzled Brussels Sprouts

Brussels Sprouts with Bacon and Balsamic Vinegar

Brussels Sprout Gratin