Cinnamon Cider Brussels Sprouts

Woof.  I did a spin class today for the first time in a couple of months…you would have thought that I haven’t gotten off the couch in a year.  It was pathetic.  I don’t understand how I can run 10 miles, but can’t bring it in a 45 min spin class.  I couldn’t keep up with the 70 year old man (yes, our YMCA has plenty of those) beside me and I was getting SO frustrated.  Even though we were spinning to nowhere, I still wanted to beat the geezer.  My legs felt strong, but my core and hips just weren’t having it.  I guess that’s what I get for bypassing strength and cross training just to get my miles in.  I’m ready for this half marathon to get here because I’m tired of not having time to fit in other workouts.

I forgot about my loss as soon as I got home since dinner was awarded my full attention.  Obviously I wasn’t too upset…


As I was browsing recipes on to bake last night’s cookies, I came across another recipe that I wanted to try: Cinnamon Cider Brussels Sprouts with Apples and Pears.


  • 1/2 tbsp EVOO
  • 2 cups Brussels sprouts 
  • 1 large apple
  • 1 Asian pear
  • 1 cup cider or juice – apple or pear (I used apple cider)
  • 1/2 tsp cinnamon
  • salt (to taste)


  • Heat a large skillet over medium, add EVOO and swirl to coat the pan. 
  • Slice Brussels sprouts in half, place face down in the skillet and turn heat up to medium high.  Cook for 10 minutes, or until sprouts start to brown.


  • While the sprouts cook, cut the apple and pear into bite sized pieces.
  • Once the sprouts brown, give them a quick stir and mix in the apples and pears.


  • Let it cook like this for about 5 minutes so that the fruit can soften, then add the cider and let simmer. 


  • Sprinkle 1/2 tsp cinnamon over the mixture and stir again.
  • The cider mixture should simmer and bubble until all the liquid is gone in order to intensify the flavor and produce a cidery glaze.
  • Serve and enjoy!


This is the perfect side for any fall/winter dinner.  It’s warm and bursting with cinnamon and apple flavors. 

I also boiled some frozen butternut squash ravioli (as directed on the package) to go with the warm and fruity sprouts.



Once it was done, I tossed with about 1 tbsp of Earth Balance (any butter or oil would work too), 1 tsp demura [cane] sugar, and a pinch of nutmeg.  So fall. 


The flavors in the ravioli actually went really well with everything in the cider sprouts.  I’m really glad we happened to have this in the freezer, or I wouldn’t have had anything to serve this side with.  Maybe chicken or pork, but I was not in the mood to do any additional “cooking.”

Happy about dinner and happy about finishing this post before 11:00pm, I’m now going to hit the hay.  I promise to find the time to post about last weekend as soon as I get a minute.  Def don’t have it in me tonight…tootles!

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