I highly recommend this dish for summer barbecues, as it can be enjoyed hot or cold (I prefer it hot). It's a great alternative to the tradition cole slaw and the mustard and vinegar really add a great flavor to the sprouts. I found this recipe in what has become my bible for all Paleo recipes: Paleo Comfort Foods. This book (and it's accompanying website) is almost too good to be true. Even the not-so-amazing recipes I've made are amazing.
Special Equipment Needed:
baking sheet
large skillet
food processor with slicing disk (not 100% necessary but saves you a lot of labor)
Ingredients:
1 cup pecan halves
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 olive oil (NOT extra virgin!)
1/4 tsp. freshly ground black pepper
1.5 lbs. Brussels sprouts
2 scallions, cut on the bias
Directions:
1. Preheat oven to 325°. Spread pecans on baking sheet and bake until toasted (about 5-7 minutes). Keep an eye on them so they don't burn!
2. In a large skillet, cook bacon pieces over medium-high heat until crispy. Drain on paper towels and set aside. Pour the bacon fat into a container and set aside.
3. Whisk mustard, vinegar and lemon juice in a small bowl. Whisk in the oil and season with pepper.
4. Chop the browned ends off of the Brussels sprouts, then, using your food processor (or a sharp kitchen knife and a steady hand), slice the Brussels sprouts.
5. Add 1-2 tbsp. of the reserved bacon fat back into your skillet and place over medium heat. Add Brussels sprouts and saute until softened and slightly brown (takes about 15 minutes).
6. Turn down heat and then pour the mustard and vinegar mixture over the sprouts. Coat the sprouts in the dressing before mixing in the bacon, scallions, and half of the toasted pecans. Remove from heat and transfer to serving bowl. Top with remaining pecans.
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