Brussels Sprouts, Walnuts, and Cranberries with Maple Balsamic Dressing
This is a very easy fall dish that adds color to the table.
Ingredients
Vegetables
- 2 lbs brussels sprouts
- 2 tsp olive oil, extra virgin
- 1 tsp salt
- 1 tsp pepper
- ½ cup cranberries, dried
- ½ cup walnuts
Dressing
- 2 tsp Dijon mustard
- 2 tsp olive oil, extra virgin
- 1 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 1 pinch salt and pepper
Instructions
- Mix all dressing ingredients and set aside.
- Trim all brussels sprouts and cut in half. Combine oil, salt, and pepper in a large bowl. Add the brussels sprouts and toss to cover in oil.
- Heat oil in a large non-stick skillet over medium high heat. Add brussels sprouts, and sauté until the cut sides are darkened and the sprouts are tender, about 15 minutes or so. You can roast these as well, but I like the control of sauteing them in a pan. You do need to pay attention and stir frequently so they don't burn. If they are browning too fast, you can turn down the heat.
- Add the cranberries to the same bowl and stir to coat with the remaining oil, salt, and pepper. In the last five minutes of cooking the brussels sprouts, add the walnuts and cranberries.
- Pour the cooked vegetables back into the bowl, toss with the dressing adjusting the seasonings as needed. Then transfer to the serving bowl.