Shredded Brussels Sprouts with Pecans and Mustard Seeds
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Body+Soul
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 1/3 cup pecans, coarsely chopped
- 2 containers (10 ounces each) Brussels sprouts, ends trimmed
- 1/2 tablespoon butter
- 2 teaspoons olive oil
- 1 tablespoon yellow mustard seeds
- 1 to 2 tablespoons fresh lemon juice
- Coarse salt and ground pepper
Directions
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Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
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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.
To angoico: brussel sprouts are typically packaged fresh three ways: in a carboard tub, loose and (rare) on the branch. In this recipe they are using two tubs. This is a very typical way to buy brussel sprouts-about 10 oz to a tub. I have never found brussel sprouts in a bi-metal or aluminum can.
What does it mean with "two containers" of brussel sprouts? They come in a can?
I love brussel sprouts, this is just another way to love them more. I didn't have mustard seeds, so I used coarse mustard instead; really worked well. It's warm and buttery, sprouts don't get too cooked; perfect! I will definitely use this again.
Probably the tastiest way to eat Brussels sprouts. The wife is not fond of much green and leafy, but she always looks for seconds whenever I make this. My guess is that it would be just as good without the butter, but butter is fantastic, so why not? A good mandolin (and protective glove!) make for delightful shredding. Also, keep the heat a little lower than medium to get the mustard seeds ready, since adding them to too warm a pan can send many of them flying around the kitchen.