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Sautéed Brussels Sprouts
Ingredients
  • subheading: UNITS USM:
  • ⅔ cups pecans, chopped and toasted
  • 1 ½ tablespoons coconut oil, or sub olive oil
  • ½ cup shallots, sliced (2 large shallots)
  • 4 garlic cloves, roughly chopped
  • 1 lb shredded Brussels Sprouts (about 7 cups)
  • ½ teaspoon salt, more to taste
  • ½ teaspoon fresh cracked pepper, more to taste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • Pinch red pepper flakes, Aleppo or Urfa biber are both nice here
  • Optional Holiday Additions: ¼ cup craisins, 1 tablespoon fresh sage
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