We recently visited a craft brewery to try some of their Oktoberfest beer and salty snacks. There were pretzels with mustard, French fries with mayo and ketchup, Schnitzel on a bun, and fried Brussels sprouts tossed in a cider vinaigrette. All perfect sampling for a cool fall Sunday. I usually only roast my Brussels sprouts with olive oil, salt, and pepper. But tossing them in a vinaigrette, which pairs well with this cabbage-like green, takes them to a whole new level. Roasted Brussels Sprouts With Cider Vinaigrette Serves 4 1 pound Brussels sprouts, trimmed and halved 5 tablespoons olive oil, divided 1/4 teaspoon salt, plus more to taste 1 tablespoon apple cider vinegar 2 teaspoons Dijon mustard 1 teaspoon maple syrup Pepper to taste Preheat the oven to 425 degrees F. In a bowl, combine Brussels sprouts, 2 tablespoons of olive oil, and 1/4 teaspoon of salt. Toss until sprouts …