Shredded Brussels Sprouts with Pecans and Mustard Seeds

Prep Time:
10 mins
Total Time:
20 mins

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.


  • cup pecans, coarsely chopped

  • 2 containers (10 ounces each) Brussels sprouts, ends trimmed

  • ½ 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.

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