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Nutty Brussels Sprouts
- 3 cups Brussels sprouts (fresh or frozen)
- 3 tablespoons red wine vinegar
- 3 tablespoons honey
- 1 tablespoon onion, chopped
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- salt and pepper, to taste
- 3/4 walnuts or pecans, chopped
Directions:View on PBS Food
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