Brussels Sprouts With Apple Cider Dressing Recipes

Steps:

• Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
• Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
• Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
• Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.

Steps:

• Thinly slice brussels sprouts crosswise into strips. Repeat with spinach leaves and radicchio. Place brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
• In a small saucepan, whisk together garlic, apple-cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in olive oil while whisking constantly. Bring to a simmer, and cook until mixture thickens slightly, about 3 minutes. Pour over brussels sprouts mixture, and toss to combine. Serve salad warm, garnished with goat cheese and caraway seeds, or store in refrigerator up to 2 days, and serve cold.

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.