I know, I know–balsamic glazed brussel sprouts with bacon are the rage these days, but it seems like the balsamic vinegar sauce overwhelmsthe flavor of the sprouts at times. I found this new recipe on the Kitchn blog, and modified it a bit, and have had these for dinner the past three nights. I know–that’s a little nuts — but they are delicious.
The original recipe called for baking sheets — and I would probably use them if I were making a lot. I used an oven proof skillet (cast iron is awesome), and it worked super well. There are two recipes below — the first one is when I make a double serving of the brussel sprouts — the second is bruised sprouts for a crowd (8 to 10 servings). Here’s how I made them:
Cider Glazed Brussel Sprouts for 1 or 2
Heat your oven proof skillet in the oven as you’re preheating the oven at 400 degrees. BE SURE TO USE A POTHOLDER FROM HERE TO THE END!
- 1/2 lb. brussel sprouts, cut in half through the stem.
- 4 – 6 fingerling potatoes, cut into bite-sized pieces.
- 3 slices of thick cut applewood smoked bacon, cut crosswise into 1″ pieces.
- 1/4 cup apple cider. The original recipe called for unfiltered apple cider — but I could only find that in giant containers. I bought a bottle of Martinelli’s sparkling apple cider, and it made a delicious glaze.
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup (the original recipe called for brown sugar)
- kosher salt and ground pepper to taste
- aleppo pepper (optional — I love the flavor and it provides just the a tinge of heat
Toss the potatoes with a teaspoon or two of olive oil — and toss the potatoes into the hot skillet and bake those in the oven for 5 minutes. Then add the bacon to the skillet — stir potatoes, and cook until bacon begins to crisp — about 5 – 6 more minutes. Then toss the Brussel sprouts in a tablespoon of olive oil and salt and pepper to taste, and toss those into the skillet, stirring the contents, and cook in the oven for about 10 minutes.
Then take the skillet out of the oven — pour the glaze over the veggies and toss well. Let the veggies sit in the glaze for a couple of minutes before serving. Taste — and add salt, pepper and aleppo pepper to taste. Eat ’em up!
Meanwhile put the apple cider, apple cider vinegar and maple syrup into a small pot, and simmer on the the stove top until it is reduced by half. It won’t look thick at this point because it’s so hot. Remove from the heat — and if it is super sticky, you’re on the right track — you can warm it before you pour it over the Brussel sprouts.
Here’s the original recipe from the Kitchn Blog.
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.