Brussels Sprouts Slaw

Happy 2013!!!  I hope that you all had a wonderful holiday season!  I enjoyed taking some “unplugged” time to spend with family and friends.  I am kicking off the New Year with one of my new favorite Paleo dishes.  This scrumptious side dish is the ONLY way that I can get my husband to eat Brussels sprouts.  Delicious.


Brussels Sprouts Slaw
From Paleo Comfort Foods

1 cup pecans, toasted
1/2 lb thick-cut bacon, cut into small pieces
1/4 cup dijon mustard
2 tbsp apple cider vinegar
3 tbsp fresh lemon juice
1/4 cup good quality olive oil
1/4 tsp freshly ground black pepper
1 1/2 lbs Brussels sprouts, trimmed
2 green onions, cut on the bias

Preheat oven to 325 degrees F (165 C).  Place pecans on a small baking sheet and toast for about 5-10 minutes (be careful to not burn!)  In a large saute pan, cook bacon over medium-high heat until crispy and fat is rendered.  Place bacon on paper towels to drain and save the fat and set aside.  Whisk mustard, vinegar and lemon juice in a small bowl, whisk in oil.  Season with pepper.  Using a food processor fitted with a 1/8 to 1/4 inch slicing disk, slice Brussels sprouts and transfer to a large bowl (a sharp knife can also be used for this.)  Preheat large skillet over medium heat and add in 1-2 tbsp leftover bacon fat and reserve the rest for future use.  Add in Brussels sprouts and saute until softened and lightly browned.  Pour mustard/vinegar mixture over the sprouts.  Mix in 1/2 the pecans, bacon and scallions.  Place slaw in a serving bowl and top with remaining pecans.  

Order your copy of Paleo Comfort Foods here.  It’s fabulous!  

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