Kimberley Hasselbrink
Recipe by Health January 2015

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Arrange pecans in a single layer on a baking sheet. Toast, shaking pan once or twice, until golden brown and fragrant, 8 to 10 minutes. Let cool on a cutting board for 5 minutes, then coarsely chop.

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  • Thinly slice Brussels sprouts crosswise into 1/4-inch rounds. Remove any woody stems that remain and, using your fingers, break up Brussels sprouts into thin ribbons.

  • Make dressing: Whisk cider vinegar, honey, mustard seeds, shallot, salt and pepper to taste.

  • In a large skillet, warm oil over medium heat. Add shredded Brussels sprouts; sauté, stirring, until soft but still retaining some crunch, about 5 minutes. Add dressing and cook, stirring to combine, for 1 to 2 minutes longer. Remove from heat. Toss apples and pecans with sprouts. Serve immediately.

Source

Adapted with permission from Vibrant Food, written and photographed by Kimberley Hasselbrink (Ten Speed Press, copyright 2014).

Nutrition Facts

231 calories; fat 14g; saturated fat 1g; protein 5g; carbohydrates 27g; fiber 7g; iron 2mg; sodium 451mg; calcium 80mg.
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