1. Preheat oven to 325 degrees. Place pecans on small rimmed baking sheet. Bake until toasted, about 5-7 minutes. (be careful not to burn!)
2. Meanwhile, in a large saute pan, cook bacon over medium high heat until crispy. Drain on paper towels, and save the extra bacon fat for future use.
3. Whisk mustard, vinegar, and lemon juice in a small bowl; whisk in oil. Season with pepper.
4. Using processor fitted with 1/8 to 1/4 inch slicing disk, slice Brussels sprouts (alternately, you can slice with a knife. ). Transfer to large bowl.
5. Preheat large skillet over medium heat and add in 1-2 tablespoons of the leftover bacon fat. Add in the Brussels Sprouts and saute until softened and slilghtly brown.
6. Pouor the mustard/vinegar mixture over the sprouts.
7. Mix in 1/2 of the pecans, the bacon, and scallions. Place slaw in a serving bowl and top with remaining pecans.
Varitation: try some chopped or shredded Granny Smith apples in this, some dried cranberries, or walnuts instead of pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (176g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 352 (82%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 38.6mg||12 %|
|Sodium 579.6mg||20 %|
|Potassium 531.8mg||14 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 5.9g|
|Protein 11.1g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 427
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