The Recipe That Wandered Off Course
This recipe was never part of the plan. I was working on an apple cider-glazed chicken dinner when my mind wandered to the Brussels sprouts—and then kept right on going. Before long, the side dish had completely stolen my attention.
Once I started thinking about Brussels sprouts roasted in bacon drippings, coated in a sweet and tangy apple cider glaze, and finished with crisp bacon, there was no turning back. The chicken could wait. These Brussels sprouts deserved a recipe of their own.
Crispness Starts with the Bacon
The bacon does more than add smoky flavor at the end. Cooking it directly in the roasting pan leaves behind the rendered fat that helps the Brussels sprouts brown, caramelize, and develop those irresistible crisp edges.
I start the bacon in a cold cast-iron casserole and place it in a cold oven. As the oven heats, the bacon fat renders gradually instead of the outside cooking before the fat has a chance to melt. Once the bacon is crisp, I remove it and add the Brussels sprouts directly to the hot drippings.
The bacon stays out of the pan until the very end. That keeps it crisp instead of allowing it to become soft beneath the glaze.
Why I Skip the Parchment Paper
Parchment paper makes cleanup easier, but it is not always the best choice when deep browning is the goal. It creates a barrier between the Brussels sprouts and the hot surface of the pan.
For this recipe, I want the cut sides sitting directly against the hot cast iron and bacon drippings. That direct contact creates the crisp, deeply caramelized surface that makes roasted Brussels sprouts so good.
An unlined cast-iron casserole is my first choice, although a heavy unlined metal roasting pan or baking sheet will also work.
A Glaze Made for Autumn
While the Brussels sprouts roast, I sauté shallot and reduce apple cider with brown sugar, Dijon mustard, apple cider vinegar, thyme, and a small pinch of coriander.
The glaze is sweet, tangy, savory, and unmistakably autumn without tasting like dessert. The shallot melts into the reduction, Dijon provides a little sharpness, and apple cider vinegar keeps the cider and brown sugar from becoming overly sweet.
There is no need to cook the glaze until it becomes thick and syrupy. Reducing it by about half concentrates the flavor while leaving enough to coat the Brussels sprouts. Once glazed, the sprouts return to the oven for five minutes so the cider reduction can cling to their edges and caramelize.
The Bacon Goes in Last
After the glazed Brussels sprouts come out of the oven, I chop the reserved bacon and toss it through the pan. Adding it at the end preserves its crisp texture while still bringing smoky bacon flavor to every serving.
The finished sprouts have crisp edges, tender centers, and a sticky cider glaze balanced by savory shallot, thyme, Dijon, and bacon. I use my freshly cracked mixed pepper blend, which adds another subtle layer of flavor, but freshly cracked black pepper works just as well.
A Side Dish Worth Building Dinner Around
These Apple Cider-Glazed Brussels Sprouts with Bacon may have begun as a wandering thought, but they turned into the kind of side dish that can steal the entire meal.
They are right at home beside roasted chicken, pork chops, pork tenderloin, or a holiday turkey. They are also bold enough to earn a place on a Thanksgiving or Christmas table, where the cider glaze and smoky bacon feel especially at home.
Just be warned: one pound may technically stretch to four small servings, but Billy and I had no trouble finishing the whole pan between us.
Apple Cider-Glazed Brussels Sprouts with Bacon
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 4 – 6 slices bacon
- 1/4 teaspoon Diamond Crystal kosher salt
- Freshly cracked pepper to taste
- Avocado oil if needed
Apple Cider Glaze
- 1 tablespoon butter
- 1 shallot finely diced
- 1 cup apple cider
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
- Small pinch ground coriander
Instructions
- Use an unlined cast-iron casserole or heavy metal roasting pan. Do not line the pan with parchment paper. Parchment creates a barrier between the Brussels sprouts and the hot pan, reducing the direct contact needed to develop deeply browned, crisp edges.
- Lay the whole bacon slices in the cold pan and place the pan in a cold oven. Set the oven to 425°F. Starting the bacon in a cold oven allows the fat to render gradually before the bacon becomes crisp. Cook for approximately 15 to 20 minutes, or until crisp. Transfer the bacon to a plate, leaving the rendered fat in the pan.
- While the bacon cooks, melt the butter in a small saucepan over medium-low heat. Add the shallot and cook for 2 to 3 minutes, until softened.
- Add the apple cider, brown sugar, Dijon mustard, apple cider vinegar, thyme, and coriander. Bring to a gentle boil, then reduce the heat and simmer until the cider mixture has reduced by about half and lightly coats a spoon. Remove the thyme sprigs and take the glaze off the heat.
- Carefully add the Brussels sprouts to the hot bacon drippings. Season with the kosher salt and freshly cracked pepper, then toss until lightly coated. If the bacon did not render enough fat to coat the sprouts, add a small amount of avocado oil.
- Arrange the Brussels sprouts cut-side down directly against the hot pan. Roast at 425°F for 20 to 25 minutes, until deeply browned and nearly tender.
- Pour the apple cider glaze over the roasted Brussels sprouts and toss to coat. Return the pan to the oven for approximately 5 minutes, until the glaze clings to the sprouts and begins to caramelize.
- Chop or crumble the reserved bacon. Remove the Brussels sprouts from the oven, toss with the crisp bacon, and serve warm.
Notes
- The cider mixture does not need to become thick or syrupy on the stovetop. Reduce it by about half; it will continue to thicken and caramelize during its final few minutes in the oven.
- I use my freshly cracked mixed pepper blend, but freshly cracked black pepper also works well.
- Because bacon varies in saltiness, season the Brussels sprouts lightly before roasting. Taste after adding the bacon and adjust if needed.