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Shredded Brussels Sprouts with Pecans and Mustard Seeds

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When shredded and sauteed, these sprouts become meltingly tender. The mustard seeds and lemon juice add tang, and the pecans provide crunch. This dish is perfect served alongside a holiday turkey.

Source: Body+Soul, November/December 2007
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  • 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.
    Reply
  • agoico
    6 FEB, 2011
    What does it mean with "two containers" of brussel sprouts? They come in a can?
    Reply
  • MS12171593
    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.
    Reply
  • 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.
    Reply

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