Shredded Brussels Sprouts & Pecans Salad
photo by CarolAT
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄3 cup pecans, coarsely chopped
- 2 (10 ounce) containers Brussels sprouts, ends trimmed
- 1⁄2 tablespoon butter or 1/2 tablespoon margarine
- 2 teaspoons olive oil
- 1 tablespoon yellow mustard seeds
- 1 -2 tablespoon fresh lemon juice
- coarse salt and pepper
directions
- Preheat oven to 350°F.
- Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
- Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly sliced with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.
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Reviews
-
This is a very interesting way to cook brussels sprouts. I love fresh brussels sprouts, and this recipe was extremely good. I liked the texture of the thinly sliced brussels sprouts and the crunch of the pecans and mustard seeds. I served this dish at a dinner party, and they were a great hit. These could actually be cooked on the grill during a cookout as well. Thanks for posting this recipe. Made for My 3 Chefs June 2008.
RECIPE SUBMITTED BY
I'm 26, married and live in Southern California. My husband and I share our home with four crazy cats, lots of books and enough musical gear to outfit two or three bands.