Roasted Brussels Sprouts with Cider Vinegar Sauce

Ingredients

• FOR THE BRUSSELS SPROUTS:
• 1 pound Brussels Sprouts
• 3 Tablespoons Olive Oil
• Kosher Salt
• Freshly Ground Black Pepper
• 4 sprigs Thyme
• FOR THE SAUCE:
• ½ cups Cider Vinegar
• ½ cups Apple Juice
• 1 Tablespoon Minced Shallot
• 1 sprig Thyme
• 2 Tablespoons Chicken Stock Or Vegetable Stock
• 4 Tablespoons Unsalted Butter, Cut Into 1-Inch Cubes
• Kosher Salt
• Freshly Ground Black Pepper

Preparation Instructions

Preheat oven to 350ºF.

For the Brussels sprouts:
Trim outer leaves of Brussels sprouts and cut large ones in half. Place on a baking sheet and toss with olive oil and season with salt and pepper. Scatter the thyme sprigs on top of the Brussels sprouts. Bake for about 25-30 minutes, or until Brussels sprouts are tender, stirring once or twice during that time.

For the sauce:
Meanwhile, make the cider vinegar sauce. In a small saucepan over high heat, bring the apple cider vinegar, apple juice, minced shallot, thyme, and stock to a boil. Reduce heat to medium-high and simmer for about 5 minutes, until reduced by half. Reduce heat to low and whisk in the butter, one piece at a time. Strain the sauce and season with salt and pepper. Pour over hot Brussels sprouts.

Serves 4.

(Cider vinegar sauce recipe adapted from Tom Colicchio.)