SHREDDED BRUSSELS SPROUTS WITH PECANS AND MUSTARD SEEDS
When shredded and sauteed, these sprouts become meltingly tender. The mustard seeds and lemon juice add tang, and the pecans provide crunch. This dish is perfect served alongside a holiday turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. 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 slice 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.
Nutrition Facts : Calories 169 g, Fat 12 g, Fiber 6 g, Protein 6 g
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Onecia Faia
[email protected]I'm not a big fan of Brussels sprouts, but my husband is. I made this recipe for him, and he loved it! He said it was the best Brussels sprouts dish he's ever had.
Gollu ki Shrarty Tv
[email protected]I'm always looking for new ways to cook Brussels sprouts, and this recipe definitely fits the bill. The shredded sprouts were a nice change from the usual roasted or steamed sprouts, and the pecans and mustard seeds added a nice crunch.
namakula halima
[email protected]I served this dish with roasted chicken, and it was the perfect accompaniment. The shredded Brussels sprouts were light and flavorful, and they didn't overpower the chicken.
Trishanna
[email protected]I'm not a fan of pecans, so I substituted walnuts in this recipe. They worked just as well, and I loved the nutty flavor they added to the dish.
Reilly Hitching
[email protected]This recipe is a great way to use up leftover Brussels sprouts. I always have a bag of them in my fridge, and this is my go-to recipe when I need a quick and easy side dish.
Saira Aftab
[email protected]I added a bit of honey to the mustard dressing to balance out the tanginess. It was the perfect finishing touch.
shaharyar khattak
[email protected]I used a pre-shredded Brussels sprouts mix to save time, and the dish turned out just as good as when I shredded the sprouts myself.
Mustafa dogar Dogar
[email protected]I'm a vegetarian, so I omitted the bacon from this recipe. The dish was still delicious, and I would definitely make it again.
Mpho Mokgatlhe
[email protected]I made this recipe for a potluck, and it was a huge success! Everyone loved the unique flavor combination of the shredded Brussels sprouts, pecans, and mustard seeds.
rey han
[email protected]This recipe was a disaster! The shredded Brussels sprouts were mushy, and the pecans and mustard seeds were burnt. I would not recommend this recipe to anyone.
Sharon Francis
[email protected]I thought this dish was just okay. The shredded Brussels sprouts were a bit bland, and the pecans and mustard seeds didn't add much flavor.
Ssebagala Roshan
[email protected]This recipe was a bit too tangy for my taste. I think I would have preferred a milder mustard dressing.
shahzada 007
[email protected]I love Brussels sprouts, and this recipe is one of my favorites. The shredded sprouts are so tender and flavorful, and the pecans and mustard seeds add a nice touch. I always get compliments when I serve this dish.
Sahib Jan
[email protected]This dish was easy to make and turned out great. The shredded Brussels sprouts were a nice change from the usual roasted or steamed sprouts. I also liked the addition of pecans and mustard seeds.
kayly burelle
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind. The shredded sprouts were tender and flavorful, and the pecans and mustard seeds added a nice crunch. I'll definitely be making this again.
Keawe Morrison
[email protected]This recipe was a hit! The combination of shredded Brussels sprouts, pecans, and mustard seeds was unique and delicious. I especially loved the tangy mustard dressing.