INGREDIENTS
12 oz
Brussels sprouts
1/3 cup
dried cranberries (chopped)
1/3 cup
pecans (broken into pieces)
2 tbsp
red wine vinegar
2 tbsp
Dijon mustard
1 tbsp
honey
1/3 cup
olive oil ((5-6 tbsp))
1/4 tsp
garlic powder
1/4 tsp
onion powder
1/4 tsp
sea salt