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Under 30 Minutes

Shredded Brussels Sprouts with Pecans and Mustard Seeds

Small and mighty, these baby cabbages cleanse the body and may help prevent cancer. And pecans contain more antioxidants than any other common nut.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Shredded Brussels Sprouts with Pecans and Mustard Seeds

Source: Body+Soul


  • 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


  1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.

  2. Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly slice with a chef's knife). 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. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.

Reviews (4)

  • cookingguy 17 Mar, 2011

    To angoico: brussel sprouts are typically packaged fresh three ways: in a carboard tub, loose and (rare) on the branch. In this recipe they are using two tubs. This is a very typical way to buy brussel sprouts-about 10 oz to a tub. I have never found brussel sprouts in a bi-metal or aluminum can.

  • agoico 6 Feb, 2011

    What does it mean with "two containers" of brussel sprouts? They come in a can?

  • ljwaldron 7 Nov, 2010

    I love brussel sprouts, this is just another way to love them more. I didn't have mustard seeds, so I used coarse mustard instead; really worked well. It's warm and buttery, sprouts don't get too cooked; perfect! I will definitely use this again.

  • big629 29 Apr, 2010

    Probably the tastiest way to eat Brussels sprouts. The wife is not fond of much green and leafy, but she always looks for seconds whenever I make this. My guess is that it would be just as good without the butter, but butter is fantastic, so why not? A good mandolin (and protective glove!) make for delightful shredding. Also, keep the heat a little lower than medium to get the mustard seeds ready, since adding them to too warm a pan can send many of them flying around the kitchen.

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