2 Tbsp olive oil
4 cups shaved brussels sprouts
1 red onion, thinly sliced
½ cup celery, thinly sliced
1 orange, peeled and sliced
3 Tbsp toasted almond slices
For the Dressing:¼ cup apple cider vinegar
1 Tbsp honey
1½ tsp. Dijon mustard
1 Tbsp olive oil
1 Tbsp fresh sage, roughly chopped
Pinch of salt
In a large skillet, drizzle olive oil and heat over medium heat.
Add brussels sprouts, onion and celery and cook, covered, for about 5 to 6 minutes until tender, stirring occasionally.
Then uncover and continue cooking for an additional 2 to 3 minutes until brussels sprouts are starting to brown.
Meanwhile, in a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, olive oil, sage and pinch of salt and pour over top of the brussels sprouts in the skillet. Cook an additional minute until everything is mixed well and heated through. Then remove the brussels sprout mixture from the heat and stir in the orange slices.
Toss together with toasted almond slices, serve warm and enjoy!
Serving Size: 1 cup • Calories: 207 • Fat: 13.4 g • Saturated Fat: 1.7 g • Carbs: 20.8 g • Fiber: 5.2 g • Protein: 5 g • Sugars: 9.3 g