Shredded Brussels Sprouts & Pecans Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Everyday Food. 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:
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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