1-Preheat oven and prepare sprouts: First off, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to keep things simple and cleanup easy. Next, rinse and trim 12 oz of fresh Brussels sprouts, then halve them for even roasting. Toss the sprouts with 1 Tbsp olive oil, a pinch of salt, and a pinch of pepper to coat them evenly and bring out their natural flavors.

2-Toss and roast for even cooking: Spread the sprouts on the baking sheet in a single layer and roast for about 30 minutes, shaking the pan halfway through for that perfect golden brown.

3-Prepare dressing while roasting: While they’re in the oven, whip up the dressing by whisking 2 Tbsp olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp maple syrup, 1 tsp Dijon mustard, and salt and pepper to taste in a small bowl.

4-Combine all ingredients and serve: Once the sprouts are done and slightly cooled, slice them into thin ribbons. In a large bowl, mix the roasted sprouts with 1 small thinly sliced shallot, 1/4 cup dried cranberries, 1/4 cup pecan halves, 1/4 cup crumbled Gorgonzola, and 1 medium thinly sliced apple tossed in the juice of 1/2 lemon to keep it from browning. Drizzle the dressing over everything, toss gently, and serve right away for the best taste.