Shredded Brussels Sprouts & Pecans Salad

• 1/3 cup pecans, coarsely chopped
• 2 (10 ounce) containers Brussels sprouts, ends trimmed
• 1/2 tablespoon butter or 1/2 tablespoon margarine
• 2 teaspoons olive oil
• 1 tablespoon yellow mustard seeds
• 1 -2 tablespoon fresh lemon juice
• coarse salt and pepper

1. Preheat oven to 350u0b0F.
2. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
3. Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly sliced 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.

pecans, containers brussels, butter, olive oil, yellow mustard seeds, lemon juice, salt

Taken from www.food.com/recipe/shredded-brussels-sprouts-pecans-salad-263571 (may not work)