450 g Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
1/4 teaspoon kosher salt
2 tablespoons hulled, unsalted sunflower seeds
1 1/2 teaspoons apple cider vinegar
1 teaspoon whole-grain mustard
1/2 teaspoon honey
1/3 cup diced red apple (1/4-inch pieces; unpeeled)
Preheat the oven to 375 degrees.
Place the Brussels sprouts on a rimmed baking sheet, and then toss them with 1 tablespoon of the oil and the salt.
Roast (middle rack) for 30 to 40 minutes, until they are deep golden brown, crisp on the outside and tender on the inside.
Meanwhile, place the sunflower seeds on a small baking sheet, place in the oven (lower rack) and toast for 6 to 8 minutes, until fragrant. Let cool.
Whisk together the remaining tablespoon of oil, the vinegar, mustard and honey in a liquid measuring cup, to form an emulsified vinaigrette.
Once the Brussels sprouts are done, transfer them to a serving bowl.
Toss with the apple, sunflower seeds and dressing; serve right away.
Ellie Krieger is a registered dietitian, nutritionist and author. She blogs and offers a weekly newsletter at www.elliekrieger.com.