As a kid I thought I hated brussels sprouts. This was largely due to the fact that when my fixed them one time my dad saw them and went, “Brussels sprouts! Ehk. I hate brussels sprouts.” Well, of course all of us kids went, “Yuck! We don’t like them either!” Or something to that effect. My poor mother. Well, it turns out I actually DO like brussels sprouts and this is my favorite way to prepare them. I had my mom make them last year for Thanksgiving when they all came down to visit us since I had JUST given birth and my dad ate them without complaint.
Prep: 10 minutes Total: 20 minutes
Ingredients
Serves 4
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
Preparation Instructions
1. Preheat oven to 350 degrees.
2. Spread pecans on a 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 (if you don’t have a food processor, halve and thinly sliced with a chef’s knife).
4. 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.
5. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.
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