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

Enlarge Image Image Gallery Roasted Brussels Sprouts with Apples, Dried Cranberries and Sage can play the role of a hearty main course or nutritious side dish. Photo By Joe Lavine

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

1. Preheat oven to 400 degrees.

2. Cut brussels sprouts in half lengthwise. Rinse and drain thoroughly.

3. Pour olive oil into a 9-by-13-inch baking dish, then add sprouts, salt and pepper; toss to blend. Roast 20 to 30 minutes, tossing occasionally, until tender and golden brown. Meanwhile, pour boiling water over cranberries in a bowl. Let stand 10 minutes, then drain.

4. Melt butter in a large skillet over medium heat. Add apples and sauté 5 to 10 minutes or until tender and lightly browned (but not mushy).

5. To make vinaigrette: Whisk mustard, vinegar and maple syrup until blended. Add oil slowly while whisking constantly. Season to taste with salt and pepper.

6. To serve: Combine brussels sprouts, apples, cranberries and sage, tossing gently. Divide mixture evenly among 4 to 6 plates. Drizzle with vinaigrette (1 to 2 tablespoons per serving), and serve warm.

Read the original article, "Locavore's Delight: Local Recipes for Winter."