Grape-Nuts Brussels Sprouts


Mustard-Apple Cider Vinaigrette:

  • 3 Tablespoons Dijon mustard
  • 1 Tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons minced fresh thyme

Brussels Sprouts Salad:

  • 1 lb Brussels sprouts, trimmed and halved
  • 1 Tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 Fuji apple, cored, halved and thinly sliced (about 1 cup)
  • 1/4 cup Post Grape-Nuts cereal
  • 1/4 cup dried cranberries


  1. Preheat oven to 375 degrees F.
  2. In a small bowl, whisk together mustard, olive oil, vinegar and thyme. Refrigerate until ready to use.
  3. On a rimmed baking sheet, toss Brussels sprouts with olive oil, salt and pepper. Bake for 20 minutes or until sprouts are tender. Cool slightly.
  4. In a large bowl, toss roasted Brussels sprouts with prepared vinaigrette, apple slices, cereal and cranberries. Serve immediately.

Proudly made with

Grape Nuts