Brussels Sprout Slaw with Coconut Bacon
Ingredients
Toppings
-
½
cup
chopped pecans (toasted)
-
½
cup
coconut bacon (optional)
Brussels Sprouts
-
1½
pounds
Brussels sprouts (trimmed)
-
1
Tbsp
olive, avocado, or coconut oil
-
2
medium
shallots (thinly sliced)
Sauce
-
1
heaping Tbsp
dijon mustard
-
2
Tbsp
apple cider vinegar
-
3
Tbsp
lemon juice
-
1
Tbsp
maple syrup
For Serving
-
to taste
freshly chopped parsley (optional)
Instructions
- Toast pecans in a 350°F (176°C) oven for 10-15 minutes until golden brown.
- Trim and thinly slice the Brussels sprouts.
- Whisk together sauce ingredients in a small bowl and set aside.
- Heat oil in a large skillet over medium heat, then sauté shallots until soft and caramelized.
- Add Brussels sprouts to the skillet, stir, and cover. Sauté for a few minutes.
- Remove the lid and add the sauce, pecans, and coconut bacon. Cook until Brussels sprouts are tender.
- Serve warm, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
274
Total fat
17.9g
Total carbohydrates
26.5g
Total protein
9.2g
Sodium
169mg
Cholesterol
0mg
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