Balsamic VinaigretteOlive oilBalsamic vinegarDijon mustardMaple syrupBlack pepperCoarse saltLemon juice
It's amazing!
It has the perfect combination brussels sprouts, cranberries, pecans, cheese, and rice, all tossed in a vinaigrette!
Cook wild rice according to package directions. I recommend finishing the remaining steps while the wild rice cooks.
1
Preheat oven to 400°F. Place prepared brussels sprouts and garlic on a baking sheet. Coat with oil, then sprinkle with salt. Roast for 20-25 minutes.
2
Toss the sprouts and rice together in a bowl. Peel and smash the garlic, then add it to the bowl along with cranberries, celery, pecans, and lemon zest.
3
Whisk all of the vinaigrette ingredients together. When ready, stir it into the salad to taste, then toss to fully combine.
4
Grate fresh Parmesan cheese on top and serve warm or at room temperature. Enjoy