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Brussels Sprouts Slaw

As I made this dish from PALEO COMFORT FOODS yet again tonight, I realized I had not yet shared it with YOU!  

This is one of our favorite brussels sprouts dishes.  It will make “fans” of the “haters”.  Another great dish from PALEO COMFORT FOODS.  A few shortcuts bring this dish together quickly: frozen sprouts, leftover bacon, and toasted pecans from my freezer (I toast them in large batches for salads and keep them in the freezer).

BRUSSELS SPROUTS SLAW

1 cup toasted pecan halves (I use a little less)

1/2 pound  bacon, cut into small pieces (or a few pieces of leftover bacon from breakfast!)

1/4 cup dijon mustard

2 tablespoons apple cider vinegar

3 tablespoons fresh lemon juice

1/4 cup olive oil

1/4 teaspoon ground black pepper

1  1/2 pounds fresh brussels sprouts, trimmed  (I use 3-12 oz bags or one family-sized bag of frozen sprouts, thawed)

2 green onions. chopped

1.  Preheat oven to 325 degrees.  Place pecans on cookie sheet and bake until toasted, about 5-8 minutes.  Watch closely!!!

2.  Cook bacon until crispy, drain.  Save a little of the fat if you can.

3.  Whisk mustard, vinegar, lemon juice, olive oil, and pepper in small bowl.

4.  Using a processor with a slicing disk, slice the sprouts.  I use my Ninja, which works perfectly.  You could also just give them a rough chop with a sharp knife.

5.  Preheat large skillet over medium heat.  Add a little of the bacon fat.  Add in sprouts and saute until softened and slightly brown.

6.  Pour mustard mixture over sprouts.  Mix in pecans, bacon, and chopped scallions.

I serve mine warm.

 

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