- Prep Time
- 20 mins
- Total Time
- 25 mins
- Serves
- 8
Ingredients
- ¼ cup
- olive oil
- 60 mL
- ¼ cup
- apple cider vinegar
- 60 mL
- 3 tbsp
- maple syrup
- 45 mL
- 2 tbsp
- minced shallot
- 30 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- ½ tsp
- salt
- 2 mL
- ¼ tsp
- pepper
- 1 mL
- 8 cups
- thinly sliced Brussels sprouts (about 1 lb/500 g)
- 2 L
- ½ cup
- toasted pecans
- 125 mL
- 1/3 cup
- dried cranberries
- 75 mL
Directions
Step 1
Whisk together oil, vinegar, maple syrup, shallot, mustard, salt and pepper. Toss Brussels sprouts with vinaigrette to coat. (Make-Ahead: Complete recipe to this step; cover and keep chilled up to 1 day.)
Step 2
Stir in pecans and cranberries just before serving.
Tip
Thinly slice Brussels sprouts in food processor with slicer attachment for a quick and easy
short cut.
short cut.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (⅛ recipe):
- Calories:
- 170
- Fat:
- 12 g
- Saturated Fat:
- 1 g
- Carbs:
- 16 g
- Fibre:
- 3 g
- Sugar:
- 10 g
- Protein:
- 2 g
- Sodium:
- 200 mg
