Shredded Brussels Sprouts With Apples and Mustard Seeds

shredded-brussels-sprouts-with-apples-mustard-seeds Photo: Kimberley Hasselbrink


  • 1/2 cup raw pecans
  • 16 ounces Brussels sprouts
  • 2 tablespoons cider vinegar
  • 1 tablespoon plus 1 tablespoon honey
  • 1 tablespoon brown mustard seeds
  • 1 1 small shallot, minced
  • 3/4 teaspoon fine sea salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 sweet tart red apple, such as Braeburn or Pink Lady, cored and diced


1. Preheat oven to 350°F. Arrange pecans in a single layer on a baking sheet. Toast, shaking pan once or twice, until golden brown and fragrant, 8 to 10 minutes. Let cool on a cutting board for 5 minutes, then coarsely chop.

2. Thinly slice Brussels sprouts crosswise into 1/4-inch rounds. Remove any woody stems that remain and, using your fingers, break up Brussels sprouts into thin ribbons.

3. Make dressing: Whisk cider vinegar, honey, mustard seeds, shallot, salt and pepper to taste.

4. In a large skillet, warm oil over medium heat. Add shredded Brussels sprouts; sauté, stirring, until soft but still retaining some crunch, about 5 minutes. Add dressing and cook, stirring to combine, for 1 to 2 minutes longer. Remove from heat. Toss apples and pecans with sprouts. Serve immediately.

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  • Yield: Serves 4

Nutritional Information

Calories per serving: 231
Fat per serving: 14g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 7g
Protein per serving: 5g
Carbohydrate per serving: 27g
Sodium per serving: 451mg
Iron per serving: 2mg
Calcium per serving: 80mg

Good to Know

Mustard seeds have phytonutrients that may help ward off gut and lung cancers.
Kimberley Hasselbrink Vibrant Food (Ted Speed Press © 2014)