Chopped Brussels Sprouts with Dried Cranberries, Pecans and Blue Cheese
Brussels sprouts have been all the rage lately. Not only are they tasty but extremely nutritious. If you roast Brussels sprouts it brings out a more sweet and nutty flavor so I always prefer roasted to raw. These little morsels are considered a member of the cruciferous vegetable family and pack a powerhouse of protein, vitamin C and vitamin K. Enjoy!!
- 1 pound Brussels sprouts
- 1 C roughly chopped pecans or walnuts
- 6 T olive oil
- 2 T apple cider vinegar
- 2 t Dijon mustard
- Salt and pepper to taste
- 1/2 cup dried cranberries – preferably unsweetened
- 1/3 cup crumbled blue cheese or for a healthier alternative – goat cheese
Preheat oven to 400 degrees
Slice off the hard end root end of the Brussels Sprouts and chop each sprout in half
Coat the sprouts with ghee or butter and place in oven for 25 minutes or until tender
For the dressing combine the olive oil, apple cider vinegar, Dijon mustard, and salt and pepper in a Mason jar and shake thoroughly.
When sprouts are finished, place in bowl with pecans, cranberries and cheese and toss with the dressing.