Preheat the oven to 400 F

Cut off the bottoms of the brussels sprouts then slice them thinly.

Toss the brussels sprouts in the 2 tbsp of olive oil, 2 tbsp balsamic vinegar, 1 tbsp low-sodium soy sauce, 1 tsp dijon mustard, 1 tsp maple syrup and a pinch of salt u0026 pepper

Spread them onto a sheet pan and give them a light drizzle of olive oil

Bake for 20 minutes, flip them and bake for another 15 minutes

While the brussels sprouts roast, thinly slice the red onion and cut the apple into 1u0022 strips.

Prepare the balsamic dressing by combining all of the ingredients together in a bowl.

Once the brussels sprouts are ready, mix them in a bowl with the onion, apple slices and almonds.

Toss everything together with the dressing and enjoy warm or cold.

Leftovers will stay fresh in the fridge for 3-4 days.