Brussel Spout Salad with Honey Orange Dressing
2 cups brussel sprouts
1 garlic clove
2 tsp lemon pepper
½ tbsp. sea salt
1 tbsp. olive oil
¼ cup pecans
Honey Orange Dressing
1 tbsp. honey
juice from half an orange
2 tsp olive oil
2 tsp salt
One brussel sprout at a time, chop off the end that connects all the leaves and peal each leaf off. This process takes a bit of time. Once you get to the center and the leaves are too small to take and become white in color, discard the center. Repeat this step for all of the brussel sprouts.
In a large sauté pan, heat 1 tbsp. olive oil over medium high heat. While the oil is warming make the dressing.
Combine honey, orange juice, 2 tsp olive oil, and salt in a small bowl.
Place brussel sprouts, salt, and lemon pepper into heated pan and sauté for 3-5 minutes. You don't want the leaves to wilt but need them to get slightly crispy.
Remove from heat. Drizzle the dressing over the salad and top with pecans, serve warm.