- 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
Method
- 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.
Nutritional Facts Per Serving
- 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