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 haven’t liked Brussels sprouts before, it probably came down to how they were prepared. I highly encourage you to give them another chance with a great recipe like this one.
These Braised Brussels Sprouts have apples and chestnuts in them, making it the perfect side dish for any holiday gathering. The braising liquid adds a lot of great flavor and it’s ready in only 25 minutes.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
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. (But you can use apple juice instead if that’s what you have.)
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 the diced 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 easy Brussels sprouts recipe a try you’ll be making them again and again!
And if you love that apple flavor, try easy Air Fryer Apple Slices!
More Brussels Sprouts Recipes
If you are loving the fall flavor that this braised recipe brings, you should also try our Brussels Sprouts with Cranberry Glaze. Or try one of the other favorites below.
Podcast Episode: Braising Brussels Sprouts
Listen to our editor, Christine Pittman, explain briefly how to make these Brussels Sprouts, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Braised Brussels Sprouts Recipe
Brussels sprouts and chestnuts are a classic combo. Here they get a new groove with apples and a sweet butter glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 3 Tbsp. unsalted butter, divided
- 1 lb. Brussels sprouts, ends trimmed and cut in half
- 1/2 cup peeled and diced apples
- 1/2 tsp. salt
- 1/2 cup apple cider*
- 1 Tbsp. light brown sugar
- 1 cup roughly chopped jarred cooked whole roasted chestnuts
Instructions
- 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.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*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 September 2024.
I love this recipe! It’s the only way I have cooked brussel sprouts and my family can’t get enough. Very flavorful!
Debbie, So happy you like it. Thank you!
I’m thinking of making this recipe for Thanksgiving. I’m planning on trying it before because I would like to prepare them a day before. I cook by myself and need foods
that can be prepared a day before.
Diane, I haven’t tried making it in advance, but I think it will be good. My only concern is that the Brussels sprouts might take on a more cabbage-y flavor. However, the sweetness from the apple cider and sugar, and the richness of the butter, will probably counter that. So, I think you can make it the day before and then reheat it in the microwave or in the oven (covered at 300-350F for about 30 minutes).
Brussels sprouts are one of my favs, and I can tell that I’d just love this recipe. I think I’d take this over green bean casserole any thanksgiving!
Chestnuts remind me of my childhood and my grandpa. What a great way to use them in this recipe!
I never tire of Brussels!!