Perfect for any holiday table, this vibrant, healthy side dish is festive and full of flavor.
Course
Side Dish
Cuisine
Salad
Keyword
alkaline
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings6servings
AuthorLindsey Johnson
Ingredients
3tablespoonsolive oildivided
1/2medium onionvery thinly sliced
1leekwhite and light green parts only, washed well and very thinly sliced
1large applepeeled if desired, cored and cut into thin slices
16ouncesBrussels sproutstrimmed and shaved or very thinly sliced
1tablespoonbalsamic vinegar
1tablespoonhoney or maple syrup
1teaspoonDijon mustard
1/2cuptoasted walnuts or pecansroughly chopped
1/2cupgorgonzola cheesecrumbled
1/2cupdried cranberriesroughly chopped
Salt and pepperto taste
Instructions
Heat 2 tablespoons olive oil in a very large skillet over medium-high heat. Add the onion and leek; sauté for 3-4 minutes, until they start to soften.
Add the apple slices and continue sautéing for another 2-3 minutes. Add the shaved Brussels sprouts. Season with a little salt and pepper. Sauté for 4-5 minutes, or just until the Brussels sprouts are barely tender and bright green.
Remove from heat and transfer to a serving bowl or platter.
Whisk together the remaining tablespoon of oil, balsamic vinegar, maple syrup, and Dijon mustard. Pour over the Brussels sprouts and toss gently. Sprinkle with the nuts, crumbled gorgonzola and dried cranberries and season with additional salt and pepper to taste, if desired. Serve while still warm.
Recipe Notes
Pear can be substituted for the apple, if desired.
Dried cherries or another dried fruit can be substituted for the cranberries.
To save time, purchase Brussels sprouts that have been pre-sliced/shaved.