Ok so this dish might not win any beauty contests, but if you like brussels sprouts, and maybe even if you don’t, these will take the prize for taste, texture and simplicity.
As a matter of fact, I found this to be quite addictive, which is fine because it’s a healthy little number too. You could serve it with any roasted or grilled meat or fish. Or maybe treat it like a hash and cover it with a sizzling fried egg… that would be amazing.
I just finished it cold, straight from the frig. But I’m a Brussels sprout fanatic so pay no attention.
The lemon and mint give the sprouts a light and fresh warm weather vibe, making this a great side dish to take you right through the summer.
Brussels Sprouts with Pecans, Lemon and Mint
- lb Brussels Sprouts (trimmed)
- 2 Large shallots (peeled and thinly sliced)
- 2 tablespoons butter
- salt and pepper
- 1 handful pecans (lightly toasted and chopped finely)
- 1 Large lemon (zested)
- 5-6 leaves fresh mint (minced (plus more for garnish, if desired))
||Cut each Brussels sprout in half then shred them finely with a sharp knife. |
||In a medium skillet over low heat, melt the butter. Add the shallots and sauté, stirring occasionally, until they are beginning to caramelize, 5-6 minutes. Turn the heat up to medium and add the shredded Brussels sprouts. Cook, stirring frequently, until they are cooked to your liking, adjusting the heat if necessary. Add salt and pepper to taste. Stir in pecans, lemon zest and mint and toss to combine. |
||Serve with additional mint and/or lemon zest as a garnish if desired. |