Ingredients
12 oz Brussels sprouts
1/2 cup dried cranberries (chopped)
1/3 cup pecans (chopped)
Honey Mustard Vinaigrette
2 tbsp red wine vinegar
2 tbsp Dijon mustard
¼ tsp sea salt
1/8 tsp black pepper
1/2 tsp garlic powder
¼ tsp onion powder
1 tbsp honey
1/3 cup olive oil
Instructions
Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.
Honey Mustard Vinaigrette: In a small bowl, combine the vinegar and Dijon mustard, season with salt and pepper and add garlic and onion powders. Whisk everything together.
Whisk in honey. Slowly drizzle in the olive oil while whisking the ingredients together. Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy, with oil completely mixed in.
Add chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.
Recipe adapted from whatsinthepan