Roasted Brussels Sprouts with Apples, Dried Cranberries, Sage and Cider-Maple Vinaigrette

This hearty first course also can be served as a side dish with roasted chicken, turkey or pork chops.


| January/February 2009


Roasted Brussels Sprouts with Apples, Dried Cranberries, Sage and Cider-Maple Vinaigrette
Serves 4 to 6 

This hearty first course also can be served as a side dish with roasted chicken, turkey or pork chops.

Brussels Sprouts 

3/4 pound brussels sprouts, stems trimmed, outer leaves removed
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup dried cranberries
1 cup boiling water
1 tablespoon butter
2 to 3 apples, cubed
1 tablespoon fresh sage, diced
Fresh sage, for garnish (optional)

Cider-maple vinaigrette 

1/2 teaspoon Dijon mustard
3 tablespoons apple cider vinegar, or more to taste
1 tablespoon pure maple syrup
3/4 cup canola or safflower oil
Salt and freshly ground black pepper, to taste

KARELINAR
12/5/2014 12:53:17 PM

Brussel, just as Djon, is a city and should be capitalized. Really like the recipe and will try it soon, though wouldn’t use canola or safflower oil, since canola is almost all GMO and safflower is trying to catch up. Since there’s already olive oil in the recipe, I’ll use that.






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