#1,673: Brussel Sprout Salad with Dijon Mustard Dressing

My love for roasted brussel sprouts continues!  Seriously I go through at least 2 bags of brussel sprouts a week in the fall and winter months.  I love this veggie mainly when it's roasted, so although this recipe calls for it to be made in a skillet, I roasted mine instead.  The dressing is light and not very overpowering.  It's really good!   

1 tablespoon olive oil

1 tablespoon butter

1 lb of brussel sprouts

1/2 cup raisins

1/2 cup pecans

Dressing Ingredients

2 tablespoons olive oil

1/2 teaspoon apple cider vinegar

1/2 teaspoon dijon mustard

Salt and pepper, to taste

In a skillet, lightly grill brussel sprouts in olive oil on medium heat. (3-4 minutes each side)

In the meantime, make dressing by mixing all ingredients well in a bowl.

While brussel sprouts are grilling, lightly toast pecans in butter in a small skillet. (optional)

When brussel sprouts are grilled, place on cutting board and chop into three pieces, rather than in half.

Mix chopped brussel sprouts, raisins, pecans, and top with dressing.