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Roasted Brussels Sprouts with Maple Dressing

Roasted Brussels Sprouts with Maple Dressing

In 1812, Thomas Jefferson introduced Brussels sprouts to the United States. Over 200 years later, we're still roasting these fiber-and-vitamin-rich sweet emerald gems until golden-crusted. Tossed in a sweet and tangy maple mustard vinaigrette, these tender sprouts are going to have an entire nation jumping on the Brussels bandwagon.

Bite Me Bit

“We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.”

-Dave Barry

Ingredients

Brussels Sprouts

4 cups fresh Brussels sprouts, trimmed and halved
2 tbsp olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Maple Dressing

2 tbsp olive oil
1tbsp apple cider vinegar
1tbsp maple syrup
1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

1) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. In a large bowl, gently toss Brussels sprouts with 2 tbsp olive oil, salt and pepper. Place on prepared baking sheet in a single layer. Roast 10 minutes, flip Brussels sprouts and continue to cook 10 minutes more, until tender and golden.

2) While Brussels sprouts are roasting, prepare maple dressing. In a small bowl, whisk olive oil, cider vinegar, maple syrup, Dijon, salt and pepper. Remove sprouts from oven and place in a large bowl. Gently toss with maple dressing until well coated.

Serves 4

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