shredded brussels sprouts with apple and mustard seeds

If you are hesitant about eating brussels sprouts with their not so great reputation, then I dare you to try this one and say you don't love it. The same dare goes to your family and friends.

Recipe:
1/2 cup raw pecans
1 pound (16 ounces) Brussels Sprouts
2 Tablespoons cider vinegar
1Tablespoons plus 1 teaspoon honey
1 Tablespoons brown mustard seeds
1 small shallot minced
3/4 teaspoons fine sea salt
Freshly ground back pepper
1 Tablespoons extra virgin olive oil
1pink lady apple or your choice of sweet and tart red apple
DIRECTIONS:
The oven should be preheated to 350 F degrees.

On a baking sheet the pecans should be in one layer . Then you roast the pecans. You will have to take the sheet out of the ovenone or two times and shake them until they are brown and smell like a delicious roasted pecan smells. This process should take 8-10 .minutes.

put the pecans on the cutting board and  allow them to cool 5 minutes and then chop them until they are coarse.

The Brussels Sprouts should be sliced into 1/4 inch rounds cutting crosswise thinly.
If they are any woody stems retaiming on yourBrussels Spriuts cut them off. Then the brussels sprouts should be made into ribbons with your fingers

HOW TO MAKE DRESSING:
Honey, cider vinegar, mustard seeds, honey, salt and pepper to taste and shallot should be mixed together.

The oil should be warmed in a large skillet over medium heat. Use this oil to saute Brussels Sprouts until they have some crunch but are still soft. This should take 5 minutes.
The dressing should be added and should  be cook until combined for about1-2 minutes low it to cook and combine. Takeoff the heat. The sprouts, apple  and  pecans should be tossed together. Serve it at once!

Health magazine jan/feb 2015