SHREDDED BRUSSELS SPROUTS & PECANS SALAD
Make and share this Shredded Brussels Sprouts & Pecans Salad recipe from Food.com.
Provided by Ariella
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 160.4, Fat 11.7, SaturatedFat 2, Cholesterol 3.8, Sodium 40.2, Carbohydrate 12.6, Fiber 5, Sugar 3.1, Protein 5.2
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