Roasted Vinaigrette Brussels Sprouts
One of the best ways to enjoy brussel sprouts is by roasting them and adding a tangy vinaigrette dressing to elevate their taste.
Ingredients
- 1 granny smith apple-cored and chopped
- 1/3 cup dried cherries
- 6 tbsp olive oil-divided
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 shallot-minced
- 2 lbs brussel sprouts-timmed and halved
- 1 1/4 tsp salt
- 3/4 tsp pepper
- 2 tbsp tarragon-chopped
Instructions
- Place in a rimmed baking sheet in the oven and preheat to 500'
- In a large bowl toss apples and cherries with 1 tablespoon oil, vinegar, maple syrup, and mustard until well combined. Set aside.
- In a second bowl toss brussels and shallots with salt, pepper and remaining oil until evenly coated.
- Remove sheet from oven and work quickly, arrange brussels and shallots in an even layer on sheet. Return to oven and roast until sprouts are well browned, 10-12 minutes.
- Transfer brussel sprouts to a platter and top with apple mixture. Sprinkle with tarragon. Serve it warm or room temperature.