Roasted Brussels Sprouts Salad

-1 Preheat the oven to 400 F
-1 Cut off the bottoms of the brussels sprouts then slice them thinly. 
-1 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
-1 Spread them onto a sheet pan and give them a light drizzle of olive oil
-1 Bake for 20 minutes, flip them and bake for another 15 minutes
-1 While the brussels sprouts roast, thinly slice the red onion and cut the apple into 1u0022 strips. 
-1 Prepare the balsamic dressing by combining all of the ingredients together in a bowl. 
-1 Once the brussels sprouts are ready, mix them in a bowl with the onion, apple slices and almonds.
-1 Toss everything together with the dressing and enjoy warm or cold.
-1 Leftovers will stay fresh in the fridge for 3-4 days.