Apple Cider Vinegar Brussels Sprouts

Preheat the oven to 425°F. 2. Trim and halve the Brussels sprouts. Toss with olive oil, salt and pepper and place cut side down on a baking sheet. 3. Roast for 20 to 25 minutes until deeply browned and crisp. 4. Whisk the apple cider vinegar, maple syrup and mustard. 5. Toss the hot sprouts with the glaze and serve right away.