We recently visited a craft brewery to try some of their Oktoberfest beer and salty snacks. There were pretzels with mustard, French fries with mayo and ketchup, Schnitzel on a bun, and fried Brussels sprouts tossed in a cider vinaigrette. All perfect sampling for a cool fall Sunday.
I usually only roast my Brussels sprouts with olive oil, salt, and pepper. But tossing them in a vinaigrette, which pairs well with this cabbage-like green, takes them to a whole new level.
Roasted Brussels Sprouts With Cider Vinaigrette
Serves 4- 1 pound Brussels sprouts, trimmed and halved
- 5 tablespoons olive oil, divided
- 1/4 teaspoon salt, plus more to taste
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- Pepper to taste
