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warm roasted Brussels sprouts glazed with maple Dijon, scattered with toasted pecans and dried cherries in a wide horizontal shot, in a serving bowl on a festive table, natural light, shallow depth of field, landscape orientation

Maple Dijon Brussels Sprouts Salad

For a cozy side, we feature delicious roasted Brussels sprouts with a maple-Dijon dressing, pecans and dried cherries.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb Brussels sprouts halved
  • 1/2 cup pecans toasted
  • 1/3 cup dried cherries
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt

Method
 

  1. Toss the halved Brussels sprouts with 1 tablespoon olive oil and salt, then roast at 425F for 25 minutes until crisp and caramelized.
  2. Whisk together the remaining olive oil, maple syrup, Dijon, and apple cider vinegar.
  3. Transfer the warm roasted sprouts to a bowl.
  4. Pour the maple-Dijon dressing over and toss to coat.
  5. Top with toasted pecans and dried cherries and serve warm.

Notes

Roast cut-side down on the pan for the crispiest, most caramelized edges.