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.


1. 11.3 oz. Pioneer® Pork Roast Gravy Mix (94551)
2. 2 qts. Apple cider, divided
3. 4 lbs. Brussels sprouts, cut in half lengthwise
4. 1 ¾ cups Olive oil
5. 2 Tbsp. Salt
6. 2 tsp. Thyme, dried


1. Bring 3 quarts of water to boil in a large saucepan.
2. 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.
3. 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.
4. Measure 1 quart of prepared gravy and set aside (use the remaining gravy in another recipe).
5. 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.
6. Add remaining quart of apple cider and 1 quart of prepared gravy to pans with Brussels sprouts and reduce heat to medium.
7. 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.
8. Cook for about 10 minutes, until nearly all liquid has evaporated, gravy is thick, and Brussels sprouts are soft.
9. Garnish with thyme.


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