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Cider-Braised Brussels Sprouts with Bacon

  • 35 m
  • 35 m
Carolyn Malcoun
“Everyone loves Brussels sprouts when they're drizzled in a tangy-sweet sauce. Plus, bacon! Serve with chicken, pork or steak and roasted potatoes.”


    • 4 pieces center-cut bacon, sliced
    • 1 cup sliced shallots
    • 1½ pounds Brussels sprouts, trimmed and halved (quartered, if large)
    • 2 cups apple cider
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 tablespoon cider vinegar
    • 1 tablespoon butter


  • 1 Cook bacon in a large skillet over medium heat until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate.
  • 2 Add shallots to the bacon drippings and cook on medium-high, stirring often, until lightly browned, 2 to 3 minutes. Add Brussels sprouts and cook, stirring, for 1 minute. Add cider, salt and pepper; simmer, stirring often, until tender, 8 to 10 minutes. Transfer the vegetables to a serving bowl with the slotted spoon.
  • 3 Increase heat to high. Add vinegar to the pan, bring to a boil and cook until the liquid is syrupy, 5 to 7 minutes. Remove from heat and stir in butter. Drizzle the sauce over the vegetables and sprinkle with the bacon.
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