Recipes

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Featured Recipe

4 servings

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ⅓ cup olive oil
  • 12 ounces Brussels sprouts, trimmed and finely shredded