Enjoy with Tangy Dijon Brussels Sauté

Zesty, crunchy and subtly sweet, this toss-together side takes minutes to whip up and elevates the spuds’ indulgent flavors. To make: Thinly slice 1 lb. Brussels sprouts. Heat 3 Tbs. olive oil in pan over medium-high heat. Add sprouts, 1⁄ cup dried cranberries, 3 1⁄4 cup cashews, 2 Tbs. Dijon mustard, 2 Tbs. apple cider vinegar and 1⁄ tsp. garlic powder. Cook 2 10 min., stirring often.