Roasted Brussels sprouts with cider reduction

(from eve4031’s recipe box)

Source: Martha Steward

Categories: sides

Ingredients

  • 2 pounds Brussels sprouts, halved
  • 3 T olive oil
  • 1 c apple cider
  • 3 T apple-cider vinegar
  • 1 T Dijon mustard

Directions

  1. Preheat oven to 450 degrees. Toss sprouts with oil and salt, and spread in a single layer on a baking sheet to roast.

  2. Combine cider, vinegar and mustard in a saucepan with salt and pepper. Boil, stirring occasionally, until syrupy and reduced to 1/4 c, about 12 minutes.

  3. Toss sprouts with reduction.

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