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Shredded Brussels Sprouts with Pecans and Mustard Seeds

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
Total Time Prep Servings



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How would you rate this recipe?
  • 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?
  • 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.
  • 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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