Very simple side dish. It is a Thanksgiving favorite and screams Fall!
Ingredients
- 1/2 Cup raw pecans
- 16 Ounces brussels sprouts
- 2 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 Tbsp brown mustard seeds
- 3/4 teaspoon fine sea salt
- 1 each small shallot, minced
- fresh ground black pepper
- 1 Tbsp extra-virgin olive oil
- 1 each Braeburn or Pink Lady apple, cored and diced
Servings: servings
Instructions
- Preheat oven to 350F
- Arrange the pecans in a single layer on a baking sheet. Toast until golden brown and fragrant, about 8 to 10 minutes. Set aside to cool for about 5 minutes, then coarsely chop.
- Thinly slice the brussels sprouts crosswise into 1/4 inch rounds. Remove any of the woody stem that remains and using your fingers, break up the sprouts into thin ribbons. Set aside.
- To prepare dressing, whisk together the cider vinegar, honey, mustard seeds, shallot, salt and pepper to taste. Set aside.
- In a large skillet over medium heat, warm the oil. Add the shredded brussels sprouts and saute, stirring, until soft but still retaining some crunch, about 5 minutes. Add the dressing and cook for 1 to 2 minutes longer, stirring to combine. Remove from the heat to avoid wilting the sprouts. Toss the apples and pecans with the sprouts. Serve immediately.
Recipe Notes
Recipe credit: Kimberley Hasselbrink, Vibrant Food
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