Shredded Brussels Sprouts with Pecans and Mustard Seeds

(from redmed2000’s recipe box)

169 cal per serving; 6 g protein; 12 g fat; 6 g fiber

Source: Body + Soul

Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people

Categories: side dishes

Ingredients

• 1/3 cup pecans, coarsely chopped
• 2 containers (10-oz each) Brussels sprouts, ends trimmed
• 1/2 Tbsp butter
• 2 tsp olive oil
• 1 Tbsp yellow mustard seeds
• 1 - 2 Tbsp fresh lemon juice
• Coarse salt and black pepper

Directions

1. Preheat oven to 350 degrees.

2. Spread pecans on rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.

3. Meanwhile, with the shredding disk of a food processor shred Brussels sprouts.

4. In a large, non-stick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds.

5. Add Brussels sprouts and cook, tossing occasionally, until tender and starting to brown, 7 to 9 minutes.

6. Remove from heat, stir in lemon juice, and season with salt and pepper to taste. Serve topped with pecans.

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