Heat the oven to 450°F.
On a large rimmed baking sheet, toss the pear and Brussels sprouts with the olive oil and a pinch each of salt and pepper. Roast until tender, about 25 minutes.
In a small bowl, combine the apple cider vinegar, maple syrup, and Dijon mustard. Toss with the sprouts and pears.
nutrition information (per serving):
7, Fat Calories
70, Saturated Fat
3, Monounsaturated Fat
19, Polyunsaturated Fat
Photo: Scott Phillips