Ingredients

• 1 pound Brussels sprouts, trimmed and cut in half
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup cashew pieces, toasted in a 350-degree oven until golden
• Salt and pepper, to taste

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Instructions

1. In a medium saucepan, cook Brussels sprouts in 2/3 cup boiling water until crisp-tender, about 8 minutes. Drain.
2. In a medium bowl, combine oil, syrup, vinegar, mustard. Add Brussels sprouts, cashews, salt, pepper; toss.