Caramelized Brussels Sprouts With Bacon and Cider

The first time I tasted Brussels sprouts prepared this way, it was Thanksgiving at my Aunt Carol’s. I was a skeptical kid, convinced these tiny cabbages were inherently bitter and awful. But the aroma – sweet cider mingling with smoky bacon – was too enticing to ignore. One bite of those caramelized, slightly sweet, and savory sprouts, and I was a convert for life. To this day, that Thanksgiving dish remains etched in my memory, a symbol of unexpected deliciousness and family warmth.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Servings: 6-8
• Dietary Type: Gluten-Free

Ingredients

• 1 lb Brussels sprouts, cut in half, root ends trimmed
• 2 tablespoons butter
• 4 slices smoked bacon, chopped
• ½ small onion, peeled and finely chopped (or one shallot)
• 1 cup apple cider
• 1 cup chicken broth
• 1 tablespoon sugar (more or less to taste, depending on sweetness of cider)
• Salt and pepper

Equipment Needed

• Medium saucepan
• Medium saute pan

Instructions

1. Bring 3 quarts of salted water to a boil in a medium saucepan. This step is crucial for pre-cooking the Brussels sprouts and removing some of their bitterness.

2. Blanche the Brussels sprouts halves in the boiling water for 2 minutes, covered. Blanching helps to soften the sprouts and set their color. Make sure the water returns to a boil after adding the sprouts.

3. Drain the Brussels sprouts and immediately rinse them with cold water. This stops the cooking process and helps retain their vibrant green color.

4. Over medium heat, melt 1 tablespoon of butter in a medium saute pan. The butter adds richness and flavor to the dish.

5. Add the chopped bacon and finely chopped onion to the saute pan.

6. Sauté until the bacon is nearly cooked and the onion is translucent, stirring frequently, for about 5-8 minutes. The rendered bacon fat will further enhance the flavor of the dish. Ensure the onion doesn’t burn; lower the heat if needed.

7. Push the bacon and onion to the edges of the pan, creating a clear space in the center.

8. Arrange the Brussels sprouts in the pan in a single layer, with the cut side down. This allows the cut sides to caramelize nicely.

9. Leave them in the pan without stirring, letting them brown slightly for about 5 minutes. This is the key to achieving that delicious caramelized flavor. Keep a close eye to prevent burning.

10. When Brussels sprouts have caramelized, add the apple cider, chicken broth, and sugar. The cider and broth provide moisture and flavor, while the sugar balances the acidity and enhances the caramelization.

11. Turn the heat to medium-high and bring the mixture to a medium boil.

12. Cook until the liquid has reduced to a glaze and the Brussels sprouts are cooked through. This usually takes about 10-15 minutes. Keep a close watch and stir occasionally to prevent sticking. If too much liquid boils away before the Brussels sprouts are tender, add additional liquid (water or more broth).

13. Taste for salt level and season with salt and pepper to taste.

14. Add more sugar if desired, depending on the sweetness of the cider and your personal preference.

15. Remove from heat and stir in the remaining 1 tablespoon of butter until it is incorporated into the glaze. This final addition of butter adds a touch of richness and shine to the dish.

Expert Tips & Tricks

• Don’t overcrowd the pan: Overcrowding will steam the Brussels sprouts instead of allowing them to caramelize. Cook in batches if necessary.
• Use good quality bacon: The better the bacon, the better the flavor of the dish. Smoked bacon is recommended for a richer flavor.
• Adjust sweetness: The amount of sugar needed will depend on the sweetness of your apple cider. Taste and adjust accordingly.
• Make-ahead tip: The Brussels sprouts can be blanched and the bacon and onion sauteed ahead of time. Store them separately in the refrigerator until ready to cook.
• Crispier Bacon: For extra crispy bacon, cook it separately and add it back in at the end.

Serving & Storage Suggestions

Serve the caramelized Brussels sprouts immediately as a side dish. They pair perfectly with roasted chicken, pork, or beef.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, gently warm them in a skillet over medium heat until heated through. You can also microwave them, but they may lose some of their crispness. I would not recommend freezing these.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	107 kcal	5%
Total Fat	7g	10%
Saturated Fat	3g	16%
Cholesterol	16mg	5%
Sodium	303mg	12%
Total Carbohydrate	8g	2%
Dietary Fiber	2g	8%
Sugars	4g	15%
Protein	5g	9%

Variations & Substitutions

• Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth. Consider adding a teaspoon of smoked paprika to mimic the smoky flavor of bacon.
• Vegan: Omit the bacon and butter. Use olive oil to saute the onions, and vegetable broth. A tablespoon of maple syrup can replace the sugar.
• Spicy: Add a pinch of red pepper flakes to the pan along with the bacon and onion for a touch of heat.
• Nuts: Add toasted pecans or walnuts for added texture and flavor. Sprinkle them over the Brussels sprouts just before serving.
• Balsamic Glaze: Drizzle a balsamic glaze over the finished dish for a tangy and sweet flavor.
• Maple Syrup: Substitute maple syrup for the sugar for a deeper, more complex sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use frozen Brussels sprouts for this recipe?
A: Fresh Brussels sprouts are recommended for the best texture and flavor. However, if using frozen, thaw them completely and pat them dry before cooking.

Q: How do I prevent my Brussels sprouts from being bitter?
A: Blanching them in boiling water helps to reduce bitterness. Also, avoid overcooking, as this can intensify bitterness.

Q: Can I use a different type of bacon?
A: Yes, you can use any type of bacon you prefer, such as turkey bacon or pancetta. Just keep in mind that the flavor will vary slightly.

Q: Can I make this dish ahead of time?
A: You can blanch the Brussels sprouts and saute the bacon and onion ahead of time. Store them separately and combine them when ready to cook.

Q: How do I know when the Brussels sprouts are done?
A: They should be tender and slightly browned, with a fork easily piercing them. The liquid should have reduced to a glaze.

Final Thoughts

This caramelized Brussels sprouts recipe is a guaranteed crowd-pleaser, even for those who think they don’t like Brussels sprouts. The combination of sweet cider, savory bacon, and perfectly caramelized sprouts is simply irresistible. Give it a try and share your creations! Don’t be afraid to experiment with variations to suit your own taste. Consider pairing it with a roasted chicken or pork tenderloin for a complete and delicious meal.