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Sweet & Sour Brussels Sprouts


"Try it. You'll like it ... These cabbage cousins, full of vitamin C, are now at the peak of their season."
Original recipe yield: 4 servings.
Servings:
4

INGREDIENTS:

  • 1 pound Brussels sprouts, trimmed and cut in half
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup cashew pieces, toasted in a 350-degree oven until golden
  • Salt and pepper, to taste

DIRECTIONS:

  1. In a medium saucepan, cook Brussels sprouts in 2/3 cup boiling water until crisp-tender, about 8 minutes. Drain.
  2. In a medium bowl, combine oil, syrup, vinegar, mustard. Add Brussels sprouts, cashews, salt, pepper; toss.


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