Cider Glazed Brussels Sprouts and Bacon - Vigo Presses Ltd
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Cider Glazed Brussels Sprouts and Bacon

If there's one thing that makes a pan of roasted Brussels sprouts even better, it's bacon. Brussels sprouts pair well with its smoky flavour, and the fat rendered during roasting helps the leaves grow lacy and crisp.

This dish, made to feed a full Thanksgiving table, adds one more element to the mix: a sweet, slight tart, apple cider glaze that's drizzled over the still-warm sprouts.

Start with Two Sizzling Hot Baking Sheets

Since you're cooking enough Brussels sprouts to feed 10 people, you'll want to start with two baking sheets. The extra space gives the sprouts and bacon plenty of room to cook and crisp up, without steaming in the pan.

Start by sliding the baking sheets into the oven as soon as you turn it on. By the time you finish prepping the ingredients, the baking sheets will be fiery hot, and you'll hear a satisfying sizzle as soon as the veggies hit the pan.

Cider-Glazed Brussels Sprouts and Bacon

Serves 8 to 10

1 pound thick-cut bacon, cut into 1-inch pieces 3 pounds Brussels sprouts, halved through the stem 3 tablespoons olive oil 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup unfiltered apple cider 1/4 cup packed brown sugar 1 1/2 teaspoons apple cider vinegar

Arrange 2 racks to divide the oven into thirds. Divide the bacon between 2 rimmed baking sheets and spread into an even layer. Place the baking sheets in the oven and heat to 400°F.

Place the Brussels sprouts in a large bowl or pot (something large enough to easily toss them), drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine. Remove the hot baking sheets from the oven. Stir the bacon. Divide the sprouts between the 2 sheets, and arrange them cut-side down into an even layer.

Roast for 15 minutes. Remove the baking sheets from the oven and stir the Brussels sprouts and bacon. Return the baking sheets to the oven, switching them between racks and rotating them from front to back. Roast until browned and tender, 12 to 15 minutes more, depending on the size of the Brussels sprouts. Meanwhile, make the glaze.

Heat the apple cider, brown sugar, and apple cider vinegar in a small saucepan over high heat, stirring until the sugar is dissolved. Cook until it's reduced by about half and thickened, 10 to 15 minutes. Remove from the heat.

When the Brussels sprouts are ready, remove the baking sheets from the oven. Turn the oven off. Combine the Brussels sprouts onto one baking sheet, drizzle the glaze over the sprouts, and stir to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the glaze, about 2 minutes more.

Recipe Notes

  • Make ahead: The Brussels sprouts can be halved and stored in the refrigerator for up to 1 day.
  • Storage: Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for up to 5 days.

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