This is the first time in my life I have ever liked brussels sprouts! This recipe was a huge breakthru for me. The croissant with chicken, havarti and carmelized onions was also delicious. But the slaw was so good - I could not believe it was made out of brussels sprouts. I am really excited to finally relinquish the slot of 'vegetable I never want to eat again' to the well deserving fava bean because brussels sprouts are back on the menu. This recipe is paraphrased from Paleo Comfort Foods: Homestyle Cooking in a Gluten Free Kitchen.
1/2 lb bacon, cut into small pieces
1/4 cup dijon mustard
2 TB apple cider vinegar
3 TB fresh lemon juice
1/4 cup olive oil
1/4 tsp pepper
1 1/2 lbs Brussels sprouts, trimmed
2 green onions, cut on the bias
Toast the nuts. Attempt to not burn the first batch like I always do. They suggest 325' for 5-10 minutes. Cook bacon until crispy. Whisk mustard, vinegar and lemon juice in a small bowl. Whisk in the oil. Add the pepper.
Slice the Brussels sprouts with 1/8-1/4" blade in food processor or thinly with a knife. Saute in 2 TB bacon grease until soft and slightly brown. Remove from heat and pour dressing mixture over sprouts. Mix in pecans, bacon, and chopped green onions.
May also try adding green apples, dried cranberries, or walnuts instead of the pecans. May also omit the bacon and use an alternate oil to saute.