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Roasted brussels sprouts with apple gastrique

The side from our catering menu. Deeply browned sprouts tossed in a sweet and sharp apple cider glaze.

40 minutes · Serves 6 to 8

What you’ll need

  • 2 lb brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, plus a pinch for the gastrique
  • Freshly ground black pepper
  • 1/3 cup sugar
  • 1/3 cup apple cider vinegar
  • 1/2 cup apple cider
  • 1 small apple, finely diced
  • 1 tablespoon butter

Let’s make it.

  1. Heat the oven to 425°F. Toss the sprouts with the olive oil, salt and a few grinds of pepper. Spread them cut side down on two sheet pans.
  2. Roast until deeply browned and tender, 22 to 25 minutes, swapping the pans halfway.
  3. While they roast, make the gastrique. Melt the sugar in a small saucepan over medium heat, swirling the pan, until it turns amber, about 4 minutes.
  4. Carefully add the vinegar (it will sputter), then the cider. Simmer, stirring, until the caramel dissolves and the liquid reduces to about 1/3 cup and coats a spoon, 6 to 8 minutes.
  5. Stir in the apple, butter and a pinch of salt and cook 1 minute more.
  6. Toss the hot sprouts with the gastrique and serve warm.