Sautéed Brussels Sprouts with Bacon and Apple Cider Reduction

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Caramelized Brussels sprouts tossed with crispy bacon and finished with a tangy-sweet apple cider reduction for a savory-sweet side. This American-inspired Thanksgiving recipe, ready in about 30 minutes, pairs Brussels sprouts, bacon strips, apple cider for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, trimmed and halved Brussels sprouts
• 6, chopped bacon strips
• 1/2 cup apple cider
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2, minced garlic cloves

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Instructions

1. Step 1: In a large skillet over medium heat, cook 6 chopped bacon strips until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
2. Step 2: Add 2 tbsp unsalted butter to the bacon fat and melt. Add 1 lb halved Brussels sprouts and 2 minced garlic cloves, sauté over medium-high heat for 8-10 minutes, stirring occasionally until the sprouts are golden and tender.
3. Step 3: Pour in 1/2 cup apple cider and cook for another 3-4 minutes until the liquid reduces to a glaze that coats the Brussels sprouts.
4. Step 4: Return the crispy bacon to the pan, season with 1/2 tsp salt and 1/4 tsp black pepper, toss to combine, and serve warm.