Apple Cider Braised Brussels Sprouts with Crispy Pancetta

These Apple Cider Braised Brussels Sprouts are a flavor packed and appealing addition to the Thanksgiving table! Dijon mustard and apple cider give these brussels a unique flavor that’s accented with crispy pancetta and sweet pomegranate. A must-make for my Romantic Thanksgiving Dinner! Keep reading to see how I make my Apple Cider Braised Brussels Sprouts with Crispy Pancetta.

Apple Cider Braised Brussels Sprouts with Crispy Pancetta

It’s time for my favorite part of Thanksgiving–the sides!! And boy do I have a flavor-packed banger of a recipe for you today.

My Apple Cider Braised Brussels Sprouts with Crispy Pancetta are so delicious! There are lots of layers of flavor here, and every one of them both contributes and are really distinct. I live for that combo!

I think the most surprising flavor here is the combo of apple cider and dijon mustard that the Brussels braise in. Both of these flavors come through in the final dish and feel really unexpected. While I like to roast my Brussels 95% of the time, there’s just no way to get this combo of flavors when you roast–they will get crispier in the oven, but the unique flavors here are the trade off

The other component is the pancetta or bacon. So yummy with brussels. It’s a classic combo.

I also like to top off this dish with both a sprinkle of pomegranate seeds and a drizzle of balsamic syrup. You don’t have to add these things, but gosh it looks so pretty when you do! They both add a bit of sweetness too that I find appealing.

Apple Cider Braised Brussels Sprouts are the perfect Thanksgiving side for a small group and lovely addition to my Romantic Thanksgiving Dinner Menu. They cook fast, don’t take up oven space, and are a gorgeous complement to both the turkey and the other sides.

They would also be great for a weeknight dinner because they come together really fast. Pair them with roasted chicken or salmon for an easy middle of the week dinner.

Yum!! Here’s how I make my Apple Cider Braised Brussels Sprouts with Crispy Pancetta:

How I Make My Apple Cider Braised Brussels Sprouts

I’ve always enjoyed making brussels sprouts in the oven. Roasting them gets them so nice and crispy. I love the little leaves that look almost burnt but are super crispy. They almost start tasting like French fries that way!

But for this dish, I wanted to cook the Brussels on the stovetop. The idea here for my Romantic Thanksgiving Dinner is to let the turkey roast in the oven and prepare the other sides out of the oven. That way, the chef for a small gathering like this is spending less time in the kitchen and using that time more efficiently!

So the key to this recipe, I believe is using a cast iron pan, if you have it. You can use a regular pan and still get good results, but the cast iron helps you achieve that same yummy crispiness you might get from roasting them in the oven. So this is the time to use cast iron.

Start by cooking the diced pancetta. I like to buy mine pre-diced and save some time on this step. Bacon would work great here too. You’re going to cook the Brussels in the fat that cooks off of the pancetta, so use a slotted spoon to take the pancetta out once it’s crispy. Set it aside for now.

Then add the shallots and Brussels into the pan. Saute for a few minutes to sweat the shallots and start getting the Brussels brown too. This is the step where you can get nice color on the Brussels, so definitely start look for that. Then add the apple cider and mustard into the pan. Cover it for a few minutes so the Brussels soften.

Remove the lid and let the dish cook a bit longer if there is still liquid in the pan. Test out the Brussels with a fork to make sure they are tender. Season with salt and pepper.

Turn off the heat and add the pancetta back in. Then transfer the whole thing to a serving dish. I like to top the dish with a bit of sweet pomegranate seeds–it’s festive and perfect for the holidays! I use both pomegranate seeds and balsamic glaze on top just to dress up the dish a bit. Fancy!

Isn’t she a stunner?

Romance Recipe Pairing

I’m pairing these delicious Apple Cider Braised Brussels with one of my absolute favorite books of the year, Layne Fargo’s The Favorites! When I heard about The Favorites and its competitive ice dancing meets Wuthering Heights premise, I felt immediately like there was no way I wouldn’t love it–it had all of my favorite things! That’s how I feel about this recipe too–it’s packed with all the favorites in one delicious bite.