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Shredded Brussels Sprouts with Meyer Lemon and Pomegrante

Turnip the Oven
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Brussels sprouts

1/4 cup

Cranberries, dried

1 cup

Kale

1 cup

Pomegranate seeds

1 cup

Radicchio

1 tbsp

Shallot

1/2 tsp

Dijon mustard

1 tbsp

Maple syrup

1

Kosher salt and freshly ground black pepper

1/4 cup

Olive oil, extra virgin

1/4 cup

Nuts, toasted

1/4 cup

Meyer lemon juice plus, freshly squeezed