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  • Kelley Bower Zimmermann

    Warm Brussels Sprouts Salad with Honey-Dijon Vinaigrette 1/4 cup dried cranberries 2 tbs. honey 1 tbs. olive oil 1 tbs. Dijon mustard 1/2 tsp. salt 1/4 tsp. pepper 1 lb fresh Brussels sprouts, trimmed and quartered 1/4 cup coarsely chopped walnuts 1/4 cup crumbled feta cheese Preheat oven to 375. In a large bowl, combine honey, oil, mustard, salt and pepper. Add cranberries, Brussels sprouts and walnuts. Toss to coat. Spread the mixture in a single layer on a baking sheet. Roast for 30 minutes or until sprouts are tender and leaves just begin to brown. Serve with crumbled feta cheese.

  • sandra fazzino

    Warm Brussels Sprouts Salad with Honey Dijon Vinaigrette by Poor Girl Eats Well ♥♡♥

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