Side Dishes, Vegetables
Entertaining, Holiday, Family Favorites
Vegetable,
Makes 6 (approximately 2/3-cup) servings.
Big Y A Taste Of The Season Magazine 2009
2⁄3 cup water
1 1⁄2 lb. Brussels sprouts, cleaned, trimmed and a cross cut into the bottom of the stem
2 Tbsp. World Classics Trading Co. extra-virgin olive oil
2 Tbsp. Big Y maple syrup
1 tsp. Big Y honey
2 Tbsp. World Classics Trading Co. balsamic vinegar
1 tsp. Big Y Dijon mustard
1⁄2 cup whole cashews, roasted
– Big Y salt and fresh ground pepper to taste
In a medium saucepan over medium heat, add water and bring to a boil. Add Brussels sprouts, cover and cook for
8 minutes or until crisp-tender; drain.
In a medium bowl, combine oil, syrup, honey, vinegar and mustard. Add Brussels sprouts, cashews, salt and pepper and toss to coat well.