One pot needs to be cleaned after making this 30-minute Italian skillet dinner. For a supper that is superior to anything you would prepare from a box, combine Italian sausage with peppers, onions, chopped tomatoes, vegetable juice, and rice.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 cups |
Ingredients
- 2 pounds Brussels sprouts, trimmed
- ¼ cup maple syrup
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons Dijon mustard
- 4 teaspoons apple cider vinegar
- 1 cup sweetened dried cranberries
- 1 cup cinnamon-roasted almonds
Instructions
- Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
- Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.
- Save Brussels sprouts cores to roast or add to a hash.
- Use smooth or coarse Dijon mustard or a mix of the two.
- Substitute cinnamon-roasted pecans for the almonds if desired.
Reviews
This recipe was very easy to prepare and surprisingly tasty. I will definitely make it again! I used sliced almonds.
Loved it! A great alternative to a green/garden salad at Thanksgiving. Never knew cinnamon-roasted almonds were a thing I toasted the almonds in a pan with cinnamon and chipotle pepper powder, having made maple and chipotle-roasted Brussels sprouts in the past to great accolades.
This is a great special occasion salad to temper all the carbs–especially at Thanksgiving. I used avocado oil (because that is what I use vs. olive oil most of the time), balsamic vinegar (didn’t have apple cider), added a touch of cinnamon to the dressing because I was too lazy to toast the nuts. And I used pecans instead of almonds because I had one cup of those that needed to be used. I just added them as is. It was delicious and I am sure the recipe prepared exactly according to the directions would be just as (or more) delicious. We will repeat this for special occasions. Two pounds of fresh brussels sprouts are a little pricey, so I will be investing in that little brussels sprout tool to make getting the leaves easier–that took a lot of time doing it the old-fashioned way. I did plump the cranberries by bringing them to boil in some water. Then I cooled them down in cold water so they wouldn’t be hot in the salad.
Delicious salad to enjoy in the winter, when many leafy greens are unavailable. I blanched the sprouts for about a minute to soften, then immediately chilled them. I also added diced raw apple and subbed pecans, as it’s what I had on hand.
This was really good. My husband isn’t a brussel sprout fan but said, “You know it’s good when you want seconds of brussel sprouts.” The only thing I changed was the almonds. I didn’t have the cinnamon ones so I made a batch of whole sweet and spicy almonds and added those. Delicious. Served with salmon and for lunch the next day I put the salmon over the left over brussel sprout salad and it was delicous.
suggest mixing all ingredients except for syrup. Add syrup 1 teaspoon at a time until sweetness desired. 1/4C Way too sweet. May also need more oil to that much vinegar.
Entire family loved this recipe!!! Added bacon, just couldn’t help myself. Excellent! Thanks.
Love another yummy brussels sprouts dish! Went with blanching them first (good heads up members). Pulled out the mandolin to shred them b/c coring was taking toooo long. The syrup was a little too bold for me so I’ll probably use honey or agave next time. Will also add some jalapeno to the mix! A great new salad option.
Wow. Wonderful light salad! I received rave reviews from the family picnic!! Only thing I changed was I blanched the brussels sprouts leaves for less than 15 seconds and then straight into an ice bath. Made the sprouts less bitter. Also I don’t care for cinnamon so I use regular slice lightly salted slivered almonds!
I made this for my family that aren’t fans of brussels sprouts fans. My husband wouldn’t touch it, but my three boys and I really like it. I would definitely make this again.
I made this salad for Thanksgiving. The flavor was lovely, subtly sweet and it was interesting to serve brussels sprouts raw. I made the salad (including adding the dressing) a day ahead and I’m glad I did. The dressing definitely helped soften the sprouts. It was easy to put together. The most time consuming part was de-coring the sprouts. Next time I may just try a bag of shredded. Also, the amount of dressing was perfect, none left over. My only complaint is I felt the sprouts were still too chewy. I may try a quick blanche to soften them a little more next time (like I do with my cold green bean salads). And there will definitely be a next time; we really enjoyed this salad.
Thank you for this delicious simple recipe that could be morphed into an infinite variety of tasty salads. I broke out my mandolin and sliced the sprouts into a lacy vs. leafy texture. I had a bag of “salad topping”. Comprise
All the ingredients went very well together! Lots of good stuff! Will make again.
1.13.17 I used my Twist-n Sprout Brussels Spout corer (Christmas gift) for the first time, so getting a bowl of brussels sprout leaves was effortless. I wanted to plump up the cranberries, so I rehydrated them in a little boiling water for a few minutes. Instead of the cinnamon pecans, I garnished with some toasted slivered almonds which I had on hand. Very, very nice salad with lovely presentation and just the right amount of sweetness. Definite remake here!