Brussels sprout salads are all the rage right now and I just HAD to jump on the bandwagon and create one J This recipe is a nice blend of sweet and savory and it makes a great holiday side dish with its red and green hues!
8 cups Brussels sprouts, stems trims and halved
2 tablespoons slivered almonds
2 tablespoons dried cranberries
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
salt and pepper
Preheat oven to 350 degrees. Rinse and trim stems of Brussels sprouts and cut into halves. Place on baking sheet coated with cooking spray and roast for 20-30 minutes, (turn/toss them half way through) until lightly browned and tender but firm when pierced with a fork. Let cool and set aside. In a medium bowl whisk together the olive oil, mustard, maple syrup. Chop up the cooled Brussels sprouts and add them along with the cranberries and almonds to the bowl and mix well until evenly coated with dressing. Add salt and pepper to taste. Chill in the fridge if not serving immediately.
Makes 8 cups 8 servings
Serving size: 1 cup Calories 110 Protein 3 g Carb 12 g Fiber 4 g Sugars 5 g Fat 6 g Saturated fat 1 g Sodium 65 mg