10-Minute Warm Maple-Dijon Brussels Sprout Salad with Pecans
Course
Side Dish
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
Servings4
AuthorFaith Gorsky
Ingredients
2tablespoonsolive oil
1 1/2lbsBrussels sproutsends trimmed and thinly sliced
1small onionhalved
1medium clove garliccrushed or grated
1tablespoonfresh lemon juice
1tablespoonpure maple syrup
1teaspoonDijon mustard
1/2teaspoonsoy sauce
1/8teaspoonsalt
1/8teaspoonblack pepper
1/4cuptoasted pecanscoarsely chopped
Instructions
Add the oil to a large skillet over high heat (the highest it will go); once the pan is screaming hot, add the Brussels sprouts and onion and cook until they start to brown in places, about 2 to 3 minutes, stirring occasionally.
Add the garlic, lemon juice, maple syrup, Dijon mustard, soy sauce, salt, and pepper, and cook until the liquid is mostly evaporated, about 1 to 2 minutes. Taste and add additional salt and pepper as desired.
Transfer to a serving dish, top with the pecanscand serve warm.