Brussels sprouts and chestnuts are a classic combo. Here they get a new groove with apples and a sweet butter glaze.
Most people either love Brussels sprouts or hate them. If you don’t like Brussels sprouts it’s probably because you are having nightmares about how they tasted when you were a kid. But don’t fear! Once you give these tasty baby cabbage cuties a try again you’ll wish you’d given them a second chance a lot sooner.
These Braised Brussels Sprouts with Apples and Chestnuts make the perfect side dish for any holiday gathering. And wouldn’t it surprise your family if you served these after years of refusing to eat them?
What Is Braising?
Braising is cooking method that combines pan-searing and cooking in a liquid, such as broth or wine. With meats like a brisket it might be a long, slow cook in the liquid, but the Brussels sprouts don’t take long. For this recipe, we’ll be using apple cider as our braising liquid.
How To Make Braised Brussels Sprouts
Not only are these Brussels sprouts tasty but they’re so easy to make too. It’s a short ingredient list that is full of fall flavor.
The secret is using chestnuts that you buy already roasted and peeled which saves a ton of time. Jarred or vacuum packed chestnuts can usually be found seasonally at most grocery stores and are the perfect compliment with these Brussels sprouts and apples. Braised in apple cider and tossed with a brown sugar glaze, Brussels sprouts don’t get much better than this.
Start by trimming the Brussels sprouts and cutting them in half. Learn how to trim Brussels sprouts here. Then put the trimmed and halved sprouts and apples in a pan with butter. Try cooking with the cut side of the Brussels down to get a little color on them. Once the apples are tender, it’s time to pour in the apple cider. Simmer until the Brussels sprouts are tender, about 10-12 minutes.
Then, the chestnuts are added and everything gets tossed with a brown sugar and butter mixture. Once you give this Brussels sprouts recipe a try you’ll be making them again and again!Print
- 3 Tbsp. unsalted butter, divided
- 1 lb. Brussels sprouts, ends trimmed and cut in half
- ½ cup peeled and diced apples
- ½ tsp. salt
- ½ cup apple cider*
- 1 Tbsp. light brown sugar
- 1 cup roughly chopped jarred cooked whole roasted chestnuts
- Melt 1 tablespoon butter in a large skillet over medium heat. Add Brussels sprouts and apples. Season with salt. Cook for 4-5 minutes until apples are slightly tender.
- Add apple cider. Cover and reduce heat to medium-low and cook for about 10-12 minutes until Brussels sprouts are tender. Meanwhile, melt remaining butter in a small saucepan over medium heat. Stir in brown sugar and cook until sugar is dissolved. Remove from heat and set aside.
- When Brussels sprouts are tender stir in chestnuts and melted butter mixture and gently toss to coat. Season with additional salt to taste if desired. Serve immediately.
*If you don’t have apple cider, apple juice works perfectly. Do not use apple cider vinegar in place of the cider though. We want sweetness here.
This post originally appeared in November 2015 and was revised and republished in October 2022.