27 minutes
A delightful dish featuring crispy Brussels sprouts topped with a sweet and tangy apple-cherry dressing, finished with fresh tarragon.
Tart Apple, cored and cut into 1/4-inch pieces
cups
Dried Cherries
cups
Extra Virgin Olive Oil, divided
tablespoons
tablespoons
tablespoons
tablespoons
Shallots, minced
each
Brussels Sprouts, trimmed and halved
0 lb
teaspoons
teaspoons
Tarragon, chopped
tablespoons
1. Preheat Oven
Preheat your oven to 500 degrees. Adjust the oven rack to the lowest position and place a rimmed baking sheet inside.
2. Prepare Apple-Cherry Dressing
In a bowl, combine the diced apple, dried cherries, 1 tablespoon of olive oil, cider vinegar, maple syrup, Dijon mustard, and minced shallot. Toss everything together until it's well mixed and set the bowl aside to let the flavors meld.
3. Season Brussels Sprouts
In a separate bowl, place the trimmed and halved Brussels sprouts. Add the remaining 5 tablespoons of olive oil, along with the table salt and pepper. Toss the Brussels sprouts until they are evenly coated with the oil and seasoning.
4. Roast Brussels Sprouts
Once the oven has reached 500 degrees and the baking sheet is hot, carefully remove the sheet from the oven. Arrange the Brussels sprouts in an even layer on the sheet, making sure they have some space around them for better roasting. Return the sheet to the oven and roast the Brussels sprouts for 10 to 12 minutes until well browned and crispy.
5. Assemble and Serve
Transfer the roasted Brussels sprouts to a serving platter. Top them with the apple-cherry mixture and sprinkle the chopped fresh tarragon over the top. Serve the dish warm or at room temperature.
Substitute apple-cherry dressing with other fruit-based vinaigrettes, such as pear-pomegranate or orange-cranberry, or opt for a balsamic reduction or lemon-tahini dressing for a different flavor profile.
Add roasted or sautéed proteins like diced chicken, crispy pancetta, or tofu during the last few minutes of roasting to make the dish more substantial.
Add a sprinkle of grated Parmesan, crumbled feta, or goat cheese over the roasted Brussels sprouts before serving for a savory, creamy element.
Apply the same roasting technique to cauliflower, broccoli, or cubed butternut squash instead of Brussels sprouts, ensuring even-sized pieces for uniform cooking.
Add crispy, crumbled bacon to the finished dish for a smoky, savory component that pairs exceptionally well with the natural sweetness of Brussels sprouts.
After washing, ensure the brussels sprouts are completely dry before oiling them. Moisture is the enemy of crispiness and can lead to steaming instead of roasting.
Space out the sprouts on the baking sheet. Overcrowding can cause them to steam rather than roast, preventing them from getting crispy.
The high oven temperature is crucial for achieving the caramelization and crisp edges that make roasted brussels sprouts so delicious. Don't be afraid of those almost-charred outer leaves; they offer a great depth of flavor.
Placing the brussels sprouts cut side down on the baking sheet maximizes contact with the hot surface, thus ensuring a nice, caramelized crust.
Tossing the warm brussels sprouts with the dressing allows them to absorb the flavors more effectively than if they were cold.
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