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Brussels Sprouts with Cider Gravy

Freshly seared Brussels Sprouts are served in a delicious reduction of our Pioneer® Pork Roast Gravy and apple cider with a hint of thyme.
Cook Time 12 minutes
Servings 26 (approximate, depends on order size)


  • 11.3 oz. Pioneer® Pork Roast Gravy Mix (94551)
  • 2 qts. Apple cider, divided
  • 4 lbs. Brussels sprouts, cut in half lengthwise
  • ¾ cups Olive oil
  • 2 Tbsp. Salt
  • 2 tsp. Thyme, dried


  • Bring 3 quarts of water to boil in a large sauce pan.
  • Measure 1 quart of apple cider into a 4-quart pitcher or large bowl, then add entire contents of Pioneer® Pork Roast Gravy Mix to make a slurry. Whisk thoroughly to combine.
  • When water has reached a full rolling boil, add slurry mixture to boiling water. Whisk to combine and return to a boil; reduce heat and simmer for one minute.
  • Measure 1 quart of prepared gravy and set aside (use the remaining gravy in another recipe).
  • Divide the olive oil between two large sauté pans and then fill the bottom of the pans with as many cut side-down Brussels sprouts as will fit. Add the remaining Brussels sprouts on top. Season with salt.
  • Turn flame to medium-high and sear the Brussels sprouts until deeply colored brown and black. Stir to sear other Brussels sprouts, continuing to sear until most are a deep brown.
  • Add remaining quart of apple cider and 1 quart of prepared gravy to pans with Brussels sprouts and reduce heat to medium.
  • Cook for about 10 minutes, until nearly all liquid has evaporated, gravy is thick, and Brussels sprouts are soft.
  • Garnish with thyme.


Substitute Products:
  • Pioneer® Pork Gravy Mix (94293)
  • Pioneer® Light Brown Gravy Mix (94541)