Roasted Brussels and Cauliflower with Apples and Creme Fraiche

I was taken to a great tapas place in New York called Alta where I had some of the best brussel sprouts. They were crisp and crunchy on the outside and perfectly soft on the inside. They were served with slices of apples in a thick cider reduction and topped with a dollop of tangy creme fraiche. Perfection. I tried to replicate them at home and did a pretty damn good job. I added cauliflower and roasted the vegetables with oil salt and pepper until browned and cooked through. I then made a reduction of apple cider vinegar sugar and a touch of butter until bubbly and thick. I then combined and mixed until coated adding thin apple slices and the creamy creme fraiche. It is a perfect balance of flavors and textures and SO easy to make.