Sunday, November 3, 2013

Brussels Sprouts Slaw

When was the last time that you said man I can't get enough of those brussels sprouts??? Well probably NEVER!  I have tried a million different ways to make something out of brussels sprouts and not once did I enjoy a single bite until I came across this gem of a recipe.  I could eat this dish all day long but for my digestions sake (in the cabbage family if you know what I mean) I won't go there.  I do highly recommend this dish for the Holiday's.  The first time we made it was last Thanksgiving and it was a huge hit.  This is a simple and quick recipe from Paleo Magazine that will take you about 30 minutes total to make.  If you make a huge batch you will have some awesome leftovers...try warming it up in a pan and throw a couple of eggs on top...instant complete breakfast.  Enjoy!!
Ingredients:
  • 1-2 bags of Brussels sprouts, trimmed
  • 1/2 package of bacon
  • 1 cup large pecan hales chopped & roasted (optional if you don't have the time)
  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon freshly ground black pepper
Instructions:
  1. Preheat oven to 325 degrees F. Place pecans on small rimmed baking sheet.  Bake nuts until toasted, about 5-10 min.
  2. In a large saute pan cook bacon until crispy.  Drain on paper towels, and save the extra bacon fat for future use.
  3. Whisk mustard, vinegar, and lemon juice in a small bowl; whisk in oil and season with pepper
  4. Use a food processor to slice/chop brussels sprouts but be careful not to over process.  This is the fastest way but if you don't have a processor you can thinly slice the brussels sprouts.
  5. Preheat large skillet over medium heat, and add 1-2 tablespoons of leftover bacon fat.  Add in Brussels sprouts and saute until softened and slightly brown.
  6. Pour mustard mixture over the sprouts.
  7. Mix in the pecans, and bacon.
  8. Place slaw in serving bowl and enjoy.
Print Recipe.

1 comment:

  1. Love this, Jen! I'm going to Pin it for this Thanksgiving!

    ReplyDelete