• 1 lb brussels sprouts ends trimmed
  • 1 tbsp avocado oil
  • ⅛ tsp ground black pepper
  • ½ red onion sliced
  • 2 tbsp organic natural dried cranberries
  • 2 stalks green onions chopped
  • 2 tbsp extra virgin olive oil
  • Juice from 1 lemon
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • ½ tsp dried oregano
  • Radish sprouts for garnish (optional)
  1. Preheat oven to 400°F.
  2. With a sharp knife, thinly slice the brussels sprouts lengthwise. A food processor utilizing the slicing attachment works well also.
  3. Combine sliced brussels sprouts, avocado oil, and black pepper in a large bowl and toss until well combined.
  4. Transfer to a baking sheet and bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.
  5. While the brussels sprouts are roasting, combine the rest of the ingredients in a large mixing bowl and toss together.
  6. Add the brussels sprouts into the bowl once they are finished roasting. Toss all ingredients together until well combined.
  7. Season with more black pepper, if needed.
  8. Salad may be enjoyed served either warm or cold.