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Grape-Nuts Cereal Brussels Sprouts

Prep Time: 5 minutes
Total Time: 25 minutes


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 pound brussel sprouts trimmed and halved
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • ½ fuji apple cored, halved and thinly sliced (about 1 cup)
  • ¼ cup Post® Grape-Nuts® cereal
  • ¼ cup dried cranberries


  • Preheat oven to 375 degrees F.
  • In a small bowl, whisk together mustard, olive oil, vinegar and thyme. Refrigerate until ready to use.
  • 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.
  • In a large bowl, toss roasted Brussels sprouts with prepared vinaigrette, apple slices, cereal and cranberries. Serve immediately.