Brussels Sprouts with Cider & Goat Cheese
I serve these brussels sprouts every year at Thanksgiving, but they would also make a delicious side dish for any fall or winter dinner. The sweetness of an apple cider glaze balances the acidity of the vinegar, and the creamy cheese and salty bacon bring everything together nicely. Feel free to leave off the pancetta to appease your vegetarian friends.
Ingrediënten
Serves 6 to 8
- 2½ cups apple cider
- 1¼ cups turbinado or raw light brown sugar
- 1 pound brussels sprouts
- Extra-virgin olive oil
- 2 ounces pancetta cut into ¼-inch slices
- 2 shallots thinly sliced lengthwise
- Salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lime juice
- 8 ounces fresh goat cheese broken into bite-size pieces
- 1 crisp acidic apple (such as Granny Smith or Honeycrisp), thinly sliced
- Freshly ground black pepper
Instructies
- First, make a glaze.
- In a small pot on high heat, combine the cider and turbinado sugar and bring to a boil, stirring often, until the sugar dissolves, about 5 minutes.
- Turn down the heat and simmer, uncovered, until the mixture reduces to a syrupy consistency, about 30 minutes.
- Remove the pan from the heat and let the glaze cool completely.
- Meanwhile, trim off the end of each brussels sprout, letting the outer leaves fall off.
- Peel off and discard any dark leaves that are attached to the main bulb.
- Cut each sprout in half, place each half flat-side down, and thinly slice lengthwise.
- In a large pan on medium heat, warm 1 teaspoon olive oil.
- Add the pancetta, turn the heat to low, and cook until the pancetta is crispy and golden, about 4 minutes.
- Strain the pancetta over a bowl to reserve its fat, then lay it on a paper towel to drain.
- Pour the reserved fat back into the pan and turn the heat to medium.
- Add 1 tablespoon olive oil, the shallots, brussels sprouts, and a pinch of salt.
- Cook, stirring often, until the shallots soften and the brussels sprouts start to caramelize, about 7 minutes.
- Add the apple cider vinegar and lime juice and stir until dissolved.
- Stir in the pancetta and cook for 1 minute more to warm everything through.
- Remove the pan from the heat and pour everything into a large bowl to cool to room temperature.
- Once cooled, add ¼ cup of the glaze and stir to combine.
- Taste and add more glaze, if desired.
- (Store any leftover glaze, covered, in your refrigerator for up to 1 week.
- It’s great drizzled on vanilla ice cream.
- ) Top with the goat cheese and sliced apple, and season with salt and pepper to taste.
- Serve.
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