Cider Cinnamon Brussels Sprouts

I realize a vegetable dish isn’t common place on a blog primarily focused on sweet treats, but this cider cinnamon brussels sprouts dish is my (likely lone) attempt to provide something useful to those who have made the popular New Year’s resolution to lose weight.

My resolutions usually aren’t too complex. In the past, I’ve resolved to untie my shoes before I take them off or to not swear so much (to my dismay, sometimes those words just slip out!). This year my personal resolution is to practice yoga on a more regular basis, and my baking resolution is to (try to) make a galette, Charlotte, and Baked Alaska. I’d also like to try canning, or at the very least, make freezer jam.

Other dishes I have not yet made, like tarts and fruit pies, landed on the “to do” list rather than the “resolution” list simply because they do not strike fear in me like the three I listed. They also beat out the desserts I feel like I should make but I have absolutely no desire to make, like petit fours. This resolution business is a tricky thing.

I don’t yet know how my tastebuds feel about brussels sprouts, but I do know these cider cinnamon brussels sprouts were the tastiest way I have prepared brussels sprouts thus far. The apple, pear, and cinnamon really cut what I consider to be the earthy (okay fine, they taste like dirt) taste of brussels sprouts. If you end up with leftovers, the remaining brussels sprouts¬† are best served sauteed with a bit of olive oil.

I will keep trying to decide if I do or do not like these little veggies. Though I lean towards the latter, I keep trying brussels sprouts because I think they got a bad rap. I hope you’ll try something new this year too!

Cider Cinnamon Brussels Sprouts

Cider Cinnamon Brussels Sprouts
Recipe type: Side
  • 1 tablespoon olive oil
  • 2 cups brussels sprouts, halved
  • 1 apple, diced
  • 1 pear, diced
  • 1 cup apple cider
  • ¼ teaspoon cinnamon
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the Brussels sprouts and saute until browned, approximately 10-12 minutes.
  3. Add the apple and the pear and cook another five minutes until the fruit is soft.
  4. Add the apple cider and the cinnamon to the skillet and allow to simmer, stirring occasionally, until no liquid remains in the pan.


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