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| (Image source: lutzflcat) |
This is my go-to startling side for Thanksgiving and other pot-karmas. Beside being beautiful, it holds up well when made ahead, tastes perfect at room temp, and requests to loads of eaters since it's vegetarian, paleo, without gluten, and low-carb cordial. The main thing that requires some investment is taking apart the Brussels sprouts. The serving of mixed greens saves in the cooler for as long as 3 days.
Prep Time: 30 mins
All out: 30 mins
Servings: 12
Yield: 12 cups
INGREDIENTS
- 2 pounds Brussels sprouts, trimmed
- ¼ cup maple syrup
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons Dijon mustard
- 4 teaspoons apple juice vinegar
- 1 cup sweetened dried cranberries
- 1 cup cinnamon-roasted almonds
DIRECTIONS
Stage 1
Remove centers of Brussels sprouts utilizing a paring blade. Strip layers separated to isolate individual leaves; place leaves in an enormous bowl.
Stage 2
Whisk maple syrup, olive oil, Dijon mustard, and apple juice vinegar together in a little bowl. Shower over Brussels sprout leaves; add cranberries and toss to cover. Add almonds and throw again prior to serving.
COOK'S NOTE:
Save Brussels sprouts centers to dish or add to a hash.
Utilize smooth or coarse Dijon mustard or a blend of the two.
Substitute cinnamon-cooked walnuts for the almonds whenever wanted.
NUTRITION FACTS
per serving: 174 Calories; 9g Fat; 22g Carbs; 5g Protein.
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