Brussels Sprouts with Apple Cider Dressing
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 219
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 7
- Sugar
- 15
- Protein
- 6
- Cholesterol
- 10
- Sodium
- 644
- Total: 1 hr 5 min
- Active: 30 min
Ingredients
2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cups apple cider
3 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons whole-grain mustard or Dijon mustard
Directions
- Preheat the oven to 400 degrees F.
- Place the Brussels sprouts in a large bowl, then drizzle with oil, sprinkle with salt and pepper and toss to coat evenly. Spread the sprouts in a single layer on a baking sheet. Roast the sprouts until brown and crispy and tender but not mushy, 25 to 35 minutes, stirring gently about half way through the cooking time.
- While the sprouts roast, make the cider dressing. Heat the butter in a small saucepan over medium heat. Add the onions and cook until tender and slightly brown, 6 to 8 minutes.
- Add the cider, vinegar and a sprinkle of salt and black pepper, and bring to a boil. Lower the heat to a simmer and cook over medium-low heat for about 10 minutes to reduce the liquid and thicken the dressing. Remove from heat, stir in the honey and mustard and let cool slightly.
- When the sprouts are ready, remove from the oven and toss in a large bowl with the cooled dressing.