Wednesday, January 2, 2013

Brussels Sprouts Slaw

Happy 2013!!!  I hope that you all had a wonderful holiday season!  I enjoyed taking some "unplugged" time to spend with family and friends.  I am kicking off the New Year with one of my new favorite Paleo dishes.  This scrumptious side dish is the ONLY way that I can get my husband to eat Brussels sprouts.  Delicious.

Brussels Sprouts Slaw
From Paleo Comfort Foods

1 cup pecans, toasted
1/2 lb thick-cut bacon, cut into small pieces
1/4 cup dijon mustard
2 tbsp apple cider vinegar
3 tbsp fresh lemon juice
1/4 cup good quality olive oil
1/4 tsp freshly ground black pepper
1 1/2 lbs Brussels sprouts, trimmed
2 green onions, cut on the bias

Preheat oven to 325 degrees F (165 C).  Place pecans on a small baking sheet and toast for about 5-10 minutes (be careful to not burn!)  In a large saute pan, cook bacon over medium-high heat until crispy and fat is rendered.  Place bacon on paper towels to drain and save the fat and set aside.  Whisk mustard, vinegar and lemon juice in a small bowl, whisk in oil.  Season with pepper.  Using a food processor fitted with a 1/8 to 1/4 inch slicing disk, slice Brussels sprouts and transfer to a large bowl (a sharp knife can also be used for this.)  Preheat large skillet over medium heat and add in 1-2 tbsp leftover bacon fat and reserve the rest for future use.  Add in Brussels sprouts and saute until softened and lightly browned.  Pour mustard/vinegar mixture over the sprouts.  Mix in 1/2 the pecans, bacon and scallions.  Place slaw in a serving bowl and top with remaining pecans.  

Order your copy of Paleo Comfort Foods here.  It's fabulous!  


  1. YUM! You even make brussel sprouts look amazing!

  2. Perfect recipe for the brussels sprouts sitting in my fridge

  3. thank you Kathy and Bree! I hope that you ladies had a wonderful holiday!! :)



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