Cranberry Dijon Turkey Meatloaves Plus A Brussels Sprout Sweet Potato Toasted Almond Jumble Recipes

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BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

Provided by Molly Yeh

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8



Brussels Sprouts Salad with Cranberries & Dijon Dressing image

Steps:

  • Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
  • Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
  • Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

1/4 cup Dijon mustard
6 tablespoons white balsamic vinegar
2 tablespoons honey
Kosher salt and freshly ground black pepper
2/3 cup olive oil
2 cups hazelnuts
1 1/2 pounds Brussels sprouts
2 cups dried cranberries

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES

There's nothing to this recipe-the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. -Ellen Ruzinsky, Yorktown Heights, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings

Number Of Ingredients 5



Roasted Brussels Sprouts with Cranberries image

Steps:

  • Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.

Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

3 pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup dried cranberries

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