Brussels Sprouts Sauté with Pecans
Ingredients
-
1
tablespoon
olive oil
-
1
small
shallot, halved and thinly sliced
-
1
clove
garlic, minced
-
½
teaspoon
smoked paprika
-
1
lb
brussels sprouts, halved and sliced
-
to taste
sea salt
-
to taste
ground black pepper
-
2
teaspoons
apple cider vinegar
-
2
teaspoons
maple syrup
-
¼
cup
pecans, toasted and roughly chopped
Instructions
- Heat the olive oil in a large sauté pan over medium heat.
- Add the sliced shallot and sauté until soft and translucent, about 5 minutes.
- Add the garlic and smoked paprika, stirring until fragrant, about 1 minute.
- Add the shredded brussels sprouts and a splash of water, stirring quickly until the shreds start to wilt and darken.
- Season with salt and pepper, then add the apple cider vinegar and stir again.
- When the shreds are bright green and slightly limp (about 3-4 minutes), remove from heat.
- Add the maple syrup and stir to combine.
- Transfer the warm mixture to a serving plate and garnish with chopped pecans.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
You might also like