Brussels sprouts are a difficult crowd pleaser, but this recipe will not bring about any complaints! The key to getting the whole family to devour these tiny cabbages is roasting. Roasting the brussels sprouts creates a browned, caramelized outer crust, which nobody can resist. The cider vinegar sauce adds the perfect punch of acidity.

Roasted Brussel Sprouts with Cider Vinegar Sauce


For the Brussels Sprouts

  • 1 pound brussels sprouts
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 4 sprigs of thyme

For the Sauce

  • 1/2 cup cider vinegar
  • 1/2 cup apple juice
  • 1 tablespoon minced shallot
  • 1 sprig of thyme
  • 2 tablespoons chicken stock or vegetable stock
  • 4 tablespoons unsalted butter, cut into 1 inch cubes
  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 350ºF. Trim outer leaves of brussels sprouts and cut large ones in half. Place on a baking sheet and toss with olive oil and season with salt and pepper. Scatter the thyme sprigs on top of the brussels sprouts. Bake for about 25-30 minutes, or until brussels sprouts are tender, stirring once or twice during that time.
  2. Meanwhile, make the cider vinegar sauce. In a small saucepan over high heat, bring the apple cider vinegar, apple juice, minced shallot, thyme, and stock to a boil. Reduce heat to medium-high and simmer for about 5 minutes, until reduced by half. Reduce heat to low and whisk in the butter, one piece at a time. Strain the sauce and season with salt and pepper. Pour over hot brussels sprouts.

Serves 4

Cider vinegar sauce recipe adapted from Tom Colicchio