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.