Roasted Apples and Brussels Sprouts

Servings: six

Ingredients

2 tart apples, peeled and cut into 1-inch cubes
2 lbs Brussels sprouts, trimmed and halved
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
kosher salt and fresh ground black pepper
¼ cup hazelnuts, chopped

Cider Vinaigrette

1 tablespoons cider vinegar
½ tablespoon agave
½ teaspoon Dijon mustard
1 garlic clove, minced
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
¼ cup olive oil

Directions

Preheat the oven to 400.  Toss the Brussels sprouts and apples with the butter and olive oil.  Season with salt and pepper.  Place on a baking sheet and roast for 20 minutes.  Add the hazelnuts to the pan, toss the ingredients and continue to cook for another 10 minutes.

To make the vinaigrette: in a small bowl, whisk all vinaigrette ingredients together.  Place in an airtight container in the refrigerator until ready to use.

Place the Brussels sprouts and apples in a bowl.  Toss with the vinaigrette.