Roasted Brussels Sprouts Are Perfect for a Cool Fall Weekend

Tossing Brussels sprouts in a vinaigrette before roasting takes them to a whole new level. (Kary Osmond/TNS)

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

Preheat the oven to 425 degrees F.

In a bowl, combine Brussels sprouts, 2 tablespoons of olive oil, and 1/4 teaspoon of salt. Toss until sprouts are coated and spread on a baking sheet. Place in the oven and roast for 20 to 25 minutes, or until the sprouts are tender and the edges are golden.

In the same bowl you prepped the Brussels sprouts in, add and whisk together the remaining 3 tablespoons of olive oil, the apple cider vinegar, maple syrup, and a pinch of salt and pepper. Add roasted Brussels sprouts, and toss to combine. Serve immediately.

Tasty Tips

This recipe can easily be made in an air fryer. Preheat the air fryer to 400 degrees F. Place Brussels sprouts in the air fryer basket with 1 tablespoon of olive oil and 1/4 teaspoon salt. Fry for 15 minutes, tossing the sprouts halfway through.

White wine vinegar can be substituted for cider vinegar.