- 1/3 cup pecans, coarsely chopped
- 1 lb Brussels sprouts, ends trimmed
- 1 teaspoons coconut oil
- 2 teaspoons olive oil
- 1 tablespoon yellow mustard seeds
- 1 to 2 tablespoons fresh lemon juice
- 2 tsp lemon zest
- Coarse salt and ground pepper
Preheat oven to 325 degrees. Spread pecans on a rimmed baking sheet and toast until lightly browned, about 8-10 minutes; set aside.
While the pecans are toasting, with the shredding disk of a food processor, shred Brussels sprouts (if you don’t have a food processor, halve and thinly sliced with a chef’s knife). In a large nonstick skillet, heat coconut oil and olive oil over medium heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice and zest, and season with salt and pepper. Serve garnished with pecans.