What’s that? What’s that? Yes, absolutely.
This warm, savory Brussels sprouts slaw is comforting and quick to prepare.
This recipe is easy to prepare and only takes 30 Minutes.
The base of this dish is Brussels sprouts shredded, then tossed with a slightly sweet, tangy mustard sauce. Hubba.
Pecans give the dish a nutty flavor and some protein. coconut bacon (!!) The coconut bacon adds some crunchiness and saltiness.
It was my first time trying coconut bacon, and I was very impressed! I experimented with several recipes to create my version. Click here to find out.
It’s a great addition to salads, sandwiches, and warm kale slaws. This is great for adding to sandwiches and warm slaws such as this.
Ingredients
Topplings
- 1 cup pecans chopped (toasted)
- Half cup Coconut Bacon ( optional / plus more for serving).
BRUSSELS SPROUTS
- 1 1/2 pounds Brussels sprouts (trimmed)
- 1 Tbsp olive, avocado, or coconut oil
- Two medium shallots, thinly sliced
SAUCE
- One heaping tbsp Dijon mustard
- 2 Tbsp apple cider vinegar
- Lemon juice 3 Tbsp
- Maple syrup, 1 tbsp
Optional FOR SERVING
- Freshly chopped parsley
Instructions
- Do this first if you haven’t already toasted the pecans and made your coconut bacon (optional). Roast pecans in an oven at 350 degrees F (176 Celsius) for 10 to 15 minutes or until they are golden brown.
- Trim Brussels sprouts and thinly slice them with a knife. Or, you can use your food processor’s sliding disc to shred the Brussels sprouts.
- Mix sauce ingredients in a small bowl. Set aside.
- Over medium heat, heat a large skillet with a metal rim or cast iron. Once the skillet is hot, add the oil and shallot. Sauté for 3-4 mins or until softened and lightly caramelized.
- Stir and cover the Brussels sprouts. Stir occasionally and sauté for 3-4 minutes.
- Remove the lid and add coconut bacon, pecans, and sauce. Continue to cook for another 3-4 minutes, stirring every so often, until Brussels sprouts become tender and caramelized.
- Garnish with chopped parsley, if desired. The best is when it’s fresh. Leftovers can be stored in the fridge for up to four days. Reheat in the microwave or on the stovetop until hot.
