Serve this with Brussels Sprouts Slaw. Thank you to our friends at Davis Food Co-op in Davis, California for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
¼ cup plus 2 Tbsp olive oil
3 Tbsp apple cider vinegar
1½ Tbsp pure maple syrup
1½ Tbsp Dijon mustard
1 clove garlic, minced
¼ teaspoon salt
¼ tsp freshly ground black pepper
Directions
Combine all ingredients in a jar with a wellfitting lid. Shake for about 30 seconds. You’ll need ¼ -½ cup of this dressing for the slaw. Use immediately to dress, or store in the fridge for up to a week.
Thank you to our friends at Davis Food Co-op in Davis, California for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
3 lbs Brussels sprouts, trimmed and halved lengthwise
Preheat the oven to 350º. Line a baking sheet with parchment and spread out almonds in an even layer. Bake for 5-7 minutes, possibly less if you have a hot oven, until nutty-smelling and a few shades darker. Remove from oven and cool.
Add Brussels sprout halves to a food processor. Pulse until fairly broken down (you don’t want any large chunks). Toss with almonds, cranberries and dressing, starting with ¼ cup and adding more if desired.
Toss dressing and salad together 20 minutes before serving. Can be made a day ahead.
