Apple Cider Glazed Brussels Sprouts and Cipollini Onions


Holiday season is here, which means it’s time to start gathering your family’s favorite recipes. If you want to change things up this year, try Apple Cider Glazed Brussels Sprouts and Cipollini Onions. The savory root vegetables take on a sweet, sticky, and slightly spicy glaze as the cider reduces to a dynamic syrup. Top it all off with roasted pumpkin seeds for a holiday side dish that’s sure to please a crowd.

1 quart Brussels sprouts (about 24), kept whole
1 pint cipollini onions (about 12), peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Pinch of cinnamon
Pinch of cayenne pepper
1 cup apple cider
¼ cup roasted and salted pepitas or pumpkin seeds

Preheat an oven to 400 degrees Fahrenheit.

In a large glass baking dish, toss the Brussels sprouts with the cipollini onions, olive oil, salt, black pepper, cinnamon, and cayenne pepper. Roast the vegetables for about 35 minutes then pour the apple cider into the baking dish and continue baking (stirring occasionally) for an additional 20 to 30 minutes, depending on the size of the sprouts. Remove the vegetables from the oven once the sprouts are tender, caramelized, and the cider is reduced to a syrup that coats the vegetables.

Serve the vegetables with a sprinkling of roasted and salted pepitas or pumpkin seeds.