A little sweet, a little savory, and super easy: That’s this simple veggie side. You can throw it together in a just few minutes, then toss it in the oven while you finish the rest of dinner (or catch up on your latest Netflix binge—we won’t tell). You can even cheat a step and buy pre-sliced sprouts to save on prep time. Either way, you’ll end up with tender brussels with a toasty almond crunch. Serves 4 Vinaigrette 2 Tbsp Dijon mustard 2 Tbsp extra virgin olive oil 2 Tbsp apple cider vinegar 1 Tbsp honey ½ tsp sea salt Brussels Sprouts 1 lb brussels sprouts, cut into matchsticks ½ c slivered almonds ½ c dried apricots, cut into matchsticks
- In small bowl, whisk all vinaigrette ingredients and set aside.2. Heat oven to 350°F and line baking sheet with foil.3. In large bowl, combine sprouts, almonds, and apricots. Add vinaigrette and toss well to combine. MORE: Kalettes: The New Super Veggie?
- Spread mixture evenly on baking sheet. Roast until leaves of sprouts are tender and golden brown, about 55 minutes. NUTRITION (per serving) 240 cal, 7 g pro, 30 g carb, 7 g fiber, 16 g sugars, 13 g fat, 1.5 g sat fat, 410 mg sodium
