Shredded Brussels Sprouts with Pecans and Mustard Seeds

Brussels sprouts are on the very short list of veggies my toddler will eat so I am always on the lookout for different ways to make them.  Quite frankly, I am getting tired of roasted sprouts with garlic.

I came across the following recipe in my free subscription to www.todaysparent.com - it was adapted from a Martha Stewart Living recipe. The shredded texture is a welcome change and I absolutely love the pecans in there.

Ingredients

• 600g Brussels sprouts  (ends trimmed; I used one medium sized package)
• 1.5 tsp unsalted butter (I used Earth Balance)
• 2 tsp olive oil 
• 1 TB yellow mustard seeds
• 2 TB fresh lemon juice 
• Coarse salt and ground pepper to taste 
• 1 cup pecans toasted and coarsely chopped

Directions 

1. Shred the Brussels sprouts in a food processor
2. In a large skillet, heat the butter and olive oil over medium-high heat. Add mustard seeds and cook until tender and beginning to brown (7-9 minutes)
3. Remove from heat, stir in lemon juice and season with salt and pepper
4. Serve topped with pecans   

This dish is toddler-friendly (at least in my home) and perfect for guests- serve them up in small ramekins.