Shredded Brussels Sprouts with Pecans and Mustard
Submitted by Sue Lowes on Sep 21, 2011

Healthy Brussels Sprout recipe stir fried with Pecans and Dijon mustard.

Servings:
6

Complexity:   
Very Easy

Total Time:
30 minutes

Ingredients:
1/3 cup pecans, coarsely chopped
1 pound Brussels sprouts, ends trimmed
1/2 tablespoon butter
2 teaspoons olive oil
2 teaspoons Dijon Mustard
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Directions:
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 precessor, shred Brussels sprouts (if you don't have a food processor, halve and thihnly slice with a chef's knife). In a large nonstick skillet, heat butter and olive oil over medium-high heat. Add mustard and 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