Honey Mustard Brussels Sprout Salad with Cranberries and Pecans

It’s still hot and humid here so the only way to remotely feel like it’s fall is through food and drinks.

Brussels sprouts, cranberries and pecans all scream fall to me. It was a little awkward trying to slice the Brussels sprouts but I loved the different textures and the flavor of the dressing. Bonus to this recipe, no heat required to fix this !

If you’d like to make this yourself, click here.

Take care y’all !

Roasted Brussels Sprouts

If you’ve never had Brussels sprouts before, for the love of god don’t have them when all that’s been done to them is getting boiled or steamed (bleh!), roasting is the way to go in my opinion !

This is a pretty simple recipe. You preheat your oven to 425 degrees F., take 2 pounds of Brussels sprouts and halve them, cutting a little into the base of the halved Brussels sprouts so they cook more evenly throughout (you can see what I’m talking about if you look at the sprouts in the pictures). Place the halved sprouts on a foil-lined baking sheet and drizzle 4 tablespoons of peanut oil over them, tossing to coat. Spread them out (having them all face one way will make it easier for the next part) and roast them for 15 minutes, flipping them after the first 10 minutes. Serve right away !

They’re great with some simple salt and pepper, or getting dipped into some gochujang or as my mom likes having them, shaking some Mrs. Dash lemon-pepper seasoning onto them before digging in.

I wasn’t paid in any form to promote Mrs. Dash.

Take care y’all !