If you hated brussels sprouts as a kid, it’s time to grow up and rediscover this amazing food. This vegetable is packed with vitamins B1, B6, C, and K, as well as folate, fiber, and potassium. You’ll go crazy over these Dijon-braised sprouts and wonder why you waited so long to devour them!
Makes 4 servings
Vinaigrette
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon honey
1⁄2 teaspoon sea salt
In a small bowl, whisk together all the ingredients for the vinaigrette.
Brussels sprouts
1 pound Brussels sprouts, julienned 1⁄2 cup slivered almonds
1⁄2 cup julienned dried apricots
1 Preheat the oven to 350°F and line a baking sheet with aluminum foil.
2 In a large bowl,combine the Brussels sprouts, almonds, and apricots.
3 Pour the vinaigrette over the Brussels sprouts and toss well to combine.
4 Spread the mixture evenly on the baking sheet. Roast for approximately 55 minutes, or until the leaves of the sprouts are tender and golden brown.
Keep it fabulous: If you don’t have dried apricots on hand, opt for dried cranberries or apple slices to add more tartness.
