Brussels Sprouts with Pecans, Lemon and Mint
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| Serves | 4 |
| By author | margaret @ The Right Recipe |
Ingredients
- 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))
Directions
| 1. | Cut each Brussels sprout in half then shred them finely with a sharp knife. |
| 2. | 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. |
| 3. | Serve with additional mint and/or lemon zest as a garnish if desired. |