Preheat the oven to 400°F or 200°C. Optionally, line a baking sheet with parchment paper.With a paring knife, trim the woody stem of 1 pound Brussels sprouts and remove the outer leaves if they are brown.Rinse them and pat dry with a kitchen cloth.
Cut the sprouts in half lengthwise and add them to your baking tray.
Toss them with ½ tablespoon extra virgin olive oil, ½ teaspoon salt, and a 2 twists of pepper.Arrange on a single layer.
Roast for 20-25 minutes.They should be slightly charred and brown on the outside and tender but with a bite inside.While the sprouts roast, prep the dressing.
To a mall jar, add 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon orange juice, 2 teaspoons maple syrup, 2 teaspoons mustard, ½ teaspoon salt, and 2 twists black pepper.Close and shake well to combine. Alternatively, you can whisk the ingredients in a small bowl.
Transfer the sprouts to a serving platter and drizzle with the dressing.
Nico's serving tip: for a special dinner, add some boiled chestnuts, a drizzle of tahini sauce, pomegranate seeds, and crushed hazelnuts.