Yield: 4-6 servings 3 Tbsps. canola oil ¼ cup shallot or onion, diced     small 2 lbs. Brussels sprouts, trimmed and sliced thin lengthwise salt and pepper, to taste 2 Tbsps. water 2 Tbsps. Dijon mustard ¼ cup honey 2 cloves garlic, minced ½ cup cider vinegar 1 cup extra virgin olive oil 1 cup dried cranberries ½ cup sunflower seeds, toasted Heat a large, heavy bottomed pan over high heat. Add canola oil and shallot and ...

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