Roasted Brussels sprouts get tossed in an apple-cider vinaigrette for a sweet, sticky coating. Reducing the apple cider until it's slightly thickened helps to concentrate its flavor and sweetness, giving the dressing an intense punch.

Laura Kanya headshot
Laura Kanya
EatingWell Magazine, October 2021


Credit: Jacob Fox

Recipe Summary test

30 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Toss Brussels sprouts with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast until tender and lightly browned, 15 to 20 minutes. Add onion and roast until the onion is tender, 3 to 5 minutes. Add apple and roast until the apple is just tender, 3 to 5 minutes.

  • Meanwhile, bring apple cider to a boil in a small saucepan over medium-high heat. Boil until reduced to 1/4 cup, about 5 minutes. Transfer to a large bowl. Whisk in shallot, vinegar, mustard, maple syrup and the remaining 1/4 teaspoon each salt and pepper. Slowly whisk in the remaining 1 tablespoon oil.

  • Add walnuts and the Brussels sprouts mixture to the large bowl with the dressing. Toss to coat.

Nutrition Facts

244 calories; fat 15g; sodium 285mg; carbohydrates 26g; dietary fiber 8g; protein 7g; sugars 12g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 1158IU; potassium 717mg.