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Roasted Cider-Glazed Brussels Sprouts

Roasted Cider-Glazed Brussels Sprouts

These Roasted Cider-Glazed Brussels Sprouts are crispy, caramelized, and bursting with sweet-tangy flavor! Tossed in an apple cider glaze with hints of maple and Dijon, they’re the perfect fall or holiday side dish — simple to make yet incredibly delicious. Golden on the outside and tender inside, they’ll turn even sprout-skeptics into fans.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 34 minutes
Servings: 4 Servings
Course: holiday recipe, Side Dish, Vegetarian
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • For the Brussels Sprouts
  • 1 ½ lbs Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • For the Cider Glaze
  • ½ cup apple cider not vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • ½ tbsp butter optional, for richness
  • Optional Toppings
  • ¼ cup chopped pecans or walnuts toasted
  • 2 tbsp dried cranberries
  • Sprinkle of flaky salt

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Whisk
  • Measuring cups & spoons
  • Tongs or spatula

Method
 

  1. Preheat & Prep
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Season the Sprouts
  4. In a bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet, cut sides down.
  5. Roast Until Crispy
  6. Roast for 20–25 minutes, stirring halfway, until golden brown and crispy on the edges.
  7. Make the Cider Glaze
  8. In a small saucepan, combine apple cider, maple syrup, Dijon mustard, and apple cider vinegar. Simmer over medium heat for 5–7 minutes until slightly thickened. Whisk in butter if using.
  9. Glaze & Serve
  10. Transfer roasted sprouts to a bowl, drizzle with cider glaze, and toss to coat. Top with toasted nuts and cranberries if desired. Serve warm.

Notes

Use fresh apple cider (not vinegar) for the best natural sweetness.
Add a sprinkle of Parmesan or feta for a savory twist.
The glaze can be made ahead and stored in the fridge for up to 3 days.
Great served with roasted chicken, pork, or Thanksgiving dishes.