Roasted Brussels Sprouts with Apple-Cherry Vinaigrette

• porcje: Serves 4 to 6
• całkowity czas: 45 minutes

Składniki

1 small tart apple, cored and cut into 1/4-inch pieces (12 cup)

⅓ cup dried cherries

6 tablespoons extra-virgin olive oil, divided

2 tablespoons cider vinegar

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 small shallot, minced

2 pounds brussels sprouts, trimmed and halvec

1¼ teaspoons table salt

¾ teaspoon pepper

2 tablespoons chopped fresh tarragon

Wskazówki

Adjust oven rack to lowest position, place rimmed baking sheet in oven, and heat oven to 500 degrees. Toss apple and cherries with 1 tablespoon oil, vinegar, maple syrup, mustard, and shallot in bowl until well combined; set aside. Toss brussels sprouts with salt, pepper, and remaining 5 tablespoons oil in second bowl until evenly coated.

Working quickly and carefully, remove sheet from oven and arrange brussels sprouts in even layer on hot sheet. Return sheet to oven and roast until brussels sprouts are well browned, 10 to 12 minutes. Transfer brussels sprouts to serving platter. Top with apple mixture and sprinkle with tarragon. Serve warm or at room temperature.