Looking for a new way to serve Brussels sprouts at your holiday meals? Tired of the same old coleslaw? Give this recipe a try instead! The combination of the Dijon vinaigrette and dried sweetened cranberries gives a great contrast of tartness and sweetness, as well as a beautiful pop of color. Pairs great with White Balsamic and Sweet Onion Potatoes!

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Shaved Brussels Sprouts with Dijon Vinaigrette and Cranberries

Servings 4

Equipment

  • Cutting board
  • Knife
  • Food processor with slicer blade
  • Blender
  • Mixing bowl

Ingredients

  • 2 cups Brussels sprouts
  • 2 Tbs White wine vinegar
  • 2 Tbs Lemon juice
  • 2 Tbs Dijon mustard
  • 1 clove Garlic
  • ½ tsp Salt
  • ¼ cup Sunflower or other neutral flavored oil
  • ½ cup Dried sweetened cranberries

Instructions

  • Slice the stems off the Brussels sprouts and remove any outer leaves as needed. Rinse the Brussels sprouts well in a bowl of water. Drain the water and lay the Brussels sprouts on a paper towel to dry.
  • Use the slicing blade of a food processor to slice the Brussels sprouts.
  • Add the white wine vinegar, lemon juice, Dijon mustard, garlic, and salt to a blender. Mix on slow speed until just combined.
  • Drizzle the oil very slowly while continuing to mix on slow speed.
  • Add the Brussels sprouts, vinaigrette, and cranberries to a bowl. Stir until evenly coated.

Notes

If you don’t have a food processor with a slicer blade attachment, or you simply want to cut out a few steps, you can buy pre-sliced Brussels sprouts at the store.