BRUSSELS SPROUTS WITH APPLE CIDER DRESSING

Brussels Sprouts with Apple Cider Dressing image

Provided by JJ Johnson

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

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.