- 1/4 cup olive oil
- 1 lemon, juiced
- 1-1/2 tsp maple syrup
- 1 tsp dijon mustard
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1 lb brussel sprouts, cleaned and trimmed
- 1/4 medium red onion, halved and thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese
- 1/2 cup toasted pecans
In a large bowl, whisk together olive oil, lemon juice, syrup, mustard, paprika, cinnamon, and black pepper. Slice brussel sprouts in half lengthwise. Lay cut side down, then slice thinly.
Add sprouts to bowl and toss well. Add remaining ingredients; toss to combine. Serve, refrigerating any leftovers.
6 servings