1 1/2 pounds brussels sprouts, trimmed
1 tbsp dijon mustard
2 tbsp apple cider vinegar
3 tbsp lemon juice
1 tbsp maple syrup
1 tbsp olive or coconut oil
2 shallots, thinly sliced1/2 cup pecans, toasted, chopped
2 tbsp parsley, chopped
1. Slice brussels sprouts very thinly with a knife or mandolin.
2. In a small bowl, combine dijon mustard, apple cider vinegar, lemon juice, and maple syrup. Whisk to combine. Set aside.
3. Heat a large pan over medium heat. Once hot, add oil and shallot and sauté for 3-4 minutes or until soft and slightly caramelized.
4. Add brussels sprouts, stir, and cover. Sauté for 3-4 minutes, stirring occasionally.
5. Remove lid and add sauce. Continue cooking for 3-4 minutes more, stirring occasionally, or until brussels sprouts are tender and slightly caramelized.
6. Garnish with pecans and parsley and serve warm. Best when fresh, though leftovers keep covered in the refrigerator up to 4 days. Reheat on the stovetop or in the microwave until hot.