The Sunday Cookbook: Apple Cider Brussel Sprouts
Updated: Oct 28, 2019
1 lb Brussel Sprouts, rinsed and trimmed
¼ cup butter
2 tbsp brown sugar
1 tsp sea salt
¼ cup apple cider
Preheat oven to 425°F.
In a skillet melt the butter and stir in the brown sugar and salt. Cook the mixture until sauce begins to thicken. Stir in the apple cider and continue to cook until it begins to thicken up again.
Add Brussel Sprouts to a baking pan and evenly cover in the apple cider mixture. Toss the Brussel Sprouts to ensure an even coat.
Roast for 25 minutes or until they begin to get crispy and brown.