Ingredients

• 2 pounds Brussels sprouts, trimmed
• 1/4 cup maple syrup
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons Dijon mustard
• 4 teaspoons apple cider vinegar
• 1 cup sweetened dried cranberries
• 1 cup cinnamon-roasted almonds

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Instructions

1. Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
2. Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.