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
- Preheat oven to 325 degrees F. Place pecans on small rimmed baking sheet. Bake nuts until toasted, about 5-10 min.
- In a large saute pan cook bacon until crispy. Drain on paper towels, and save the extra bacon fat for future use.
- Whisk mustard, vinegar, and lemon juice in a small bowl; whisk in oil and season with pepper
- 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.
- 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.
- Pour mustard mixture over the sprouts.
- Mix in the pecans, and bacon.
- Place slaw in serving bowl and enjoy.
Love this, Jen! I'm going to Pin it for this Thanksgiving!ReplyDelete