Brussels sprouts are loaded with healthy nutrients so they’re a great addition to your holiday table. Not to mention, they’re a fall favorite and they taste delicious with toasted nuts and dried cranberries.
YIELDS:10 – 12 serving(s)
PREP TIME:20 mins
TOTAL TIME:35 mins
- 2 lb.
Brussels sprouts
- 1/2 c.
olive oil
- 1/4 c.lemon juice
- 2 tbsp.
Dijon mustard
- 1 tbsp.honey
- 2 tsp.
kosher salt, divided
- 1 tsp.
ground black pepper, divided
- 1 c.
dried, sweetened cranberries
- 1 c.
grated sharp white cheddar cheese
- 1/2 c.
toasted, sliced almonds
- 1/4 c.
chopped parsley leaves
Directions
-
- 1Trim the stem end of each Brussels sprout. (Save the bright green leaves that fall off and transfer them to a large mixing bowl.)
- 2Place the Brussels sprouts cut side down on a cutting board and slice very thin (about 1/8-inch thick.) Transfer to the mixing bowl with the leaves.
- 3Combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a mason jar with a tight-fitting lid. Seal and shake well to combine. Pour over the Brussels sprouts. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon pepper and mix well to combine. Let rest for 15 minutes.
