Best Shredded Brussels Sprouts With Pecans And Mustard Seeds Recipes

Brussels Sprouts with Toasted Pecans image

Provided by Food Network

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1/2 cup chopped pecans
2 pounds brussels sprouts, halved
4 tablespoons unsalted butter
1/2 teaspoon seasoned salt
2 tablespoons packed light brown sugar
1/2 teaspoon freshly ground black pepper

Steps:

In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

Shredded Brussels Sprouts & Pecans Salad image

Provided by Ariella

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

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

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