Roasted Brussels Sprouts with Maple Vinaigrette

From Jamie & Lindsey Conway For many people, the mere thought of Brussels sprouts conjures up childhood memories of dread and disgust. (My first experience with them involved microwaving and lots and lots of salt.) But, come cold-weather season, I can’t get my fill. A bad taste for Brussels sprouts usually stems from a cooking issue — specifically, overcooking — or a seasonality issue. Brussels sprouts can be found in grocery stores almost any time of year; but, they are distinctly better when the weather is cold. As Nigel Slater puts it: No frost, no sprouts. So, whether you love them or fear them, give sprouts a chance before we enter into warmer seasons.
By / Photography By Michelle Leach | December 29, 2015


Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the stems from the Brussels sprouts, then halve each sprout lengthwise. Cut the apple into small sticks and set aside. In a large bowl, toss the sprouts with olive oil, sea salt, and black pepper. Spread the Brussels sprouts in a crowded single layer on a baking sheet and roast until they have begun to darken, crisp, and caramelize around the edges — this takes around 30 minutes depending on your oven. During the last five minutes of cooking, add the apple to the top of the sheet of Brussels sprouts.

While the sprouts are cooking, combine apple cider vinegar, maple syrup, finely-minced garlic, and sea salt in a bowl and whisk to combine. Add the olive oil one tablespoon at a time while whisking continuously to emulsify. Give it a taste and correct any imbalances for sugar, vinegar, or oil. Once the Brussels sprouts are done roasting, toss them with a bit of the dressing and serve. You can add as much or as little dressing as you’d like to this dish, and keep any extra covered in the refrigerator for a week or so.


For the roasted Brussels sprouts
  • 2 pounds of Brussels sprouts, trimmed and halved
  • 2-3 tablespoons olive oil
  • 1 teaspoon of sea salt
  • 1 teaspoon of freshly ground black pepper
  • 1 small apple, cut into sticks
For the Dressing
  • 1/4 cup of apple cider vinegar
  • 3 tablespoons of maple syrup
  • 2 tablespoons of olive oil
  • 1 clove of garlic, finely minced or put through a garlic press
  • 1 teaspoon of salt
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