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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

Directions

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.

Tip

Thinly slice Brussels sprouts in food processor with slicer attachment for a quick and easy
short cut.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

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
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