Name: Roasted Brussels Sprouts with Apple-Cherry Vinaigrette
Total time: 45 min
Ingredients: 1 small tart apple , cored and cut into 1/4-inch pieces (1⁄2 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 halved; 1¼ teaspoons table salt; ¾ teaspoon pepper; 2 tablespoons chopped fresh tarragon

Why This Recipe Works

For this relatively hands-off recipe, we simply tossed brussels sprouts with extra-virgin olive oil, salt, and pepper and transferred them to a baking sheet that we had preheated in a 500-degree oven. We found that the hot sheet and high cooking temperature meant there was no need to spend time turning each brussels sprout cut side down; the results were just as good when we spooned them onto the sheet and let them fall where they may. For a pop of flavor, we made a fall-inspired dressing with crisp apple, dried cherries, Dijon mustard, cider vinegar, and enough maple syrup to add a touch of sweetness. We liked the anise notes that fresh tarragon brought to this hearty side dish.

Before You Begin

Good options for tart apples are Granny Smith, Empire, or Cortland. Look for brussels sprouts that are similar in size, about 1 to 1½ inches in diameter.

Instructions

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.