Courtesy of Paleo Comfort Foods
1.5 lbs Brussels Sprouts, trimmed
1/2 cup thick cut bacon, cut into small pieces
1 cup large pecan halves, toasted
1/4 cup Dijon mustard
1/4 cup olive oil
3 TBSP fresh lemon juice
2 TBSP apple cider vinegar
1/4 tsp freshly ground black pepper
2 green onions, cut on the bias
Preheat oven to 325 F. Place pecans on small rimmed baking sheet. Bake nuts until toasted- about 5-10 minutes.
Meanwhile, in a large saute pan, cook bacon over medium-high heat until crispy. Drain on paper towels, save the extra bacon fat for future use.
Whisk mustard, vinegar, and lemon juice in a small bowl, whisk in oil. Season with pepper.
Using processor fitted with 1/8 to 1/4 inch slicing disk slice Brussels sprouts ( can be sliced with a knife as well) Transfer into a large bowl.
Preheat large skillet over medium heat, and add in 1-2 TBSP of leftover bacon fat. Add in Brussels sprouts and saute until softened and slightly brown.
Pour the mustard/vinegar/lemon juice/olive oil mixture over the sprouts.
Mix in 1/2 the pecans, the bacon, and green onions. Place slaw in a serving bowl and top with the remaining pecans.
Wanna change something up?
Try chopped or shredded Granny Smith apples or walnuts instead of pecans.
Don't like bacon, use another oil of your choice!