Prep Time:
30 mins
Total Time:
30 mins
Servings:
12
Yield:
12 cups
Ingredients
Directions
Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.
Cook's Notes:
Save Brussels sprouts cores to roast or add to a hash.
Use smooth or coarse Dijon mustard or a mix of the two.
Substitute cinnamon-roasted pecans for the almonds if desired.
Nutrition Facts (per serving)
174
Calories
9g
Fat
22g
Carbs
5g
Protein
