Apple Cider Vinegar Brussels Sprouts

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• 1 lb brussels sprouts; rinsed (trimmed and cut into halves)
  Ingredient note

  Source: 1 lb brussels sprouts; rinsed (trimmed and cut into halves)
• ¼ cup red onion (sliced into chunks)
  Ingredient note

  Source: ¼ cup red onion (sliced into chunks)
• 2 Tablespoons apple cider vinegar
  Ingredient note

  Source: 2 Tablespoons apple cider vinegar
• 1 ½ Tablespoons olive oil (or avocado oil)
  Ingredient note

  Source: 1 ½ Tablespoons olive oil (or avocado oil)
• 1 teaspoon maple syrup
  Ingredient note

  Source: 1 teaspoon maple syrup
• 1 teaspoon Dijon or whole grain mustard
  Ingredient note

  Source: 1 teaspoon Dijon or whole grain mustard
• ¾ teaspoon sea salt
  Ingredient note

  Source: ¾ teaspoon sea salt
• ½ teaspoon ground pepper
  Ingredient note

  Source: ½ teaspoon ground pepper
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Rinse, trim and cut brussels sprouts into halves.
3. In a medium sized bowl mix together vinegar, oil, maple syrup, mustard, salt and pepper. Place brussels sprouts and onions in the bowl and toss to coat.
4. Spread the brussels sprouts and onions on prepared baking sheet and bake for about 20 minutes.
5. Toss brussels sprouts and bake for another 15-20 minutes or until sprouts are tender on the inside with a golden brown and crisp outer layer.
6. Remove from the oven. Taste and season with additional salt and pepper, if desired. Serve warm.