Shredded Brussels Sprouts & Pecans Salad

READY IN: 30mins
Recipe by Ariella

From Everyday Food.

Top Review by kel-Cie T

I can't give this any stars review because we attempted this recipe in order to see if we liked brussel sprouts and we decided we don't lol. But the crunchy pecans were delicious

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
  3. 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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