Gluten Free Brussels Sprouts and Mushrooms in an Apple Cider Reduction

Posted onAuthorCeltic Celiac

I enjoy cooking in season, but as it cools down here in New York that becomes more and more difficult which makes you get a bit creative. One great fall ingredient is Apples. Apple Cider is just one of those things to me that just screams Fall. It’s the perfect amount of sweetness, and is so versatile. I wanted to use it in a different way recently, which is how this recipe came about. It pairs Apples with another in season ingredient here, Brussels Sprouts. Enjoy!
Gluten Free Brussels Sprouts and Mushrooms in an Apple Cider Reduction
 
Save Print
Gluten Free Brussels Sprouts and Mushrooms in an Apple Cider Reduction
Author:
Ingredients
  • For the reduction:
  • 2 Cups Apple Cider
  • 1 sprig of fresh Rosemary
  • ¼ teaspoon Paprika
  • ¼ teaspoon Black Papper
  • 1 Tea Spoon Sugar
  • For the vegetable mix:
  • 3 cups Brussels Sprouts, quartered
  • ¼ Cup Mushrooms, sliced
  • ¼ cup red onion, sliced
  • 2 teaspoons Olive Oil
Instructions
  1. In a sauce pan, bring the apple cider to a boil.
  2. Mix in the rest of the ingredients and simmer until the cider has reduced to approximately ⅓ of it's size and thickens, approximately 30 minutes
  3. Meanwhile, pre heat the oven to 350 degrees and prepare the vegetables as directed above. Set aside in a mixing bowl.
  4. Once the reduction is complete, pour over the vegetables and mix.
  5. Spread the vegetable and reduction mixture on a baking sheet and cook until Brussels sprouts become crisp, about 20 minutes.