Because brussel sprouts are is season I’ve decided to do a little twist on the average roasted side of sprouts! This salad hits all the notes, savory, tangy, crunchy and sweet! Brussel sprouts are not only insanely delicious but are only a part of the cruciferous vegetable family, which has shown to have cancer preventative effects. Also brussel sprouts are packed with fiber and vitamin K, which helps in blood clot formation.
The yummy accoutrements include dried cranberries, walnuts, lemon juice and dijon mustard which add texture, tons of flavor along with omega 3’s, fiber, iron and vitamin C. Plus consuming walnuts on a regular basis has been shown to reduce risk of developing type 2 Diabetes Mellitus. Yes please!
Here is the recipe:
1 pound cleaned brussel sprouts cut in half
2 Tbsp. Balsamic vinegar
2 Tbsp. Dijon mustard
1/2 cup dried cranberries
1/2 cup toasted walnuts
1. Preheat oven to 375 degrees Farenheit
2. Clean and cut brussel sprouts in half
3. Mix balsamic, dijon mustard, olive oil, salt and pepper and toss in brussel sprouts.
4. Place brussel sprouts on baking sheet and roast for 30-40 minutes until tender.
4. While brussel sprouts are roasting place walnuts on a baking sheet and toast for about 5 minutes until you can smell walnuts.
5. Remove brussel sprouts from oven and add juice from half a lemon, dried cranberries and toasted walnuts.
6. Enjoy! 🙂
Makes 4 servings
Per Serving: 215 calories, 26g carbohydrates, 13g fat, 5g protein, 5g fiber and 0mg cholesterol.