I had never had Brussels Sprouts until about 2 years ago. The first time I made them I roasted them and added bacon! They were a hit with the kids…after all doesn’t bacon make everything better!
Now we usually make them roasted with a little coconut oil and salt/pepper & garlic. I have to fight the kids to even get any! I know, most Mamma’s would love to have my problem! Right before Christmas fresh cranberries where on sale, buy one, get one free. So I thought I would get some and try to make up a new recipe! This turned out amazing, but I have to say I didn’t use any measurements. Next time I will be sure to measure so I can give you accurate 21 day fix container counts.
Cranberry Brussels Sprouts with Dijon Mustard Vinaigrette
Brussels Sprouts, washed and cut in half
Fresh cranberries, washed
Melted coconut oil
Dijon Mustard Vinaigrette
Apple cider Vinegar
Roast Brussels Sprouts at 400 degrees for about 20 minutes. Add cranberries and place back in oven for about 10 minutes. When done drizzle with the vinaigrette and stir.