Roasted Brussels Sprouts with Cider Syrup, Andouille Sausage, and Ricotta Salata

Makes 6-8 servings

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

2 lbs. Brussels sprouts, ends trimmed off and cut in half

8 oz. Andouille sausage (or more), diced

4 oz. ricotta salata (or more), crumbled

2 c. non-alcoholic apple cider

1/8 tsp. ground cinnamon

Olive oil

Salt & black pepper

Directions

1. Preheat oven to 425°F. Make sure the rack is in the center.

2. Toss the Brussels sprouts in enough olive oil to coat

3. Place them on a plain baking sheet - no parchment paper or foil lining (you’ll get a better char.)

4. Make sure all the halves are cut-side down, not on the rounded side. (You’ll get a much better sear.) Try to give them space between each other. Brussels sprouts steam as the cook, and if they are too close together they could get a little moist.

5. Sprinkle salt and pepper over them and roast in the oven until slightly charred and crisped on the bottom, roughly 25-30 minutes.

6. While the sprouts are roasting, bring the apple cider and cinnamon to a hard simmer or light boil in a saucepan over medium-high heat. Let it reduce, stirring occasionally, until it thickens and has the consistency of maple syrup, approximately 20 minutes. It will reduce to around 1/4 to 1/3 of a cup.

7. While the sprouts are roasting and the cider is reducing, sauté the Andouille sausage in a small skillet with a splash of olive oil over medium heat. If the sausage is already cooked (as Andouille often is), only sauté for 4-5 minutes, enough to warm thoroughly.

8. When the sprouts are done, scoop them into a bowl. Drizzle enough cider syrup to coat and toss the sprouts to cover. Add the sausage.

9. Let the mixture cool slightly, 2-3 minutes, then add the ricotta salata. Toss to combine. Salt and pepper to taste and serve hot, warm, or room temperature.