Shaved Brussels with Pecans I freaking love this dish. It is the perfect side with almost any meal; in fact, we had it last night with grass fed burgers and roasted rutabaga and mushroom! Total yum. One Pound of Brussel Sprouts ½ cup pecans 1 T Butter (grass fed or ghee) Salt and Pepper Start by bringing a large pot of water to boil. While water is coming up, shave your Brussels. This can be done either on a mandoline or start at the top of the brussel sprout and slice thinly from top to bottom going across. Once you get down to the root end, you can discard. Brussel sprouts are too bitter to use for stock so it’s best to just toss into the compost pile. When water is at a boil, add a good pinch or two of salt to water then add shaved brussel sprouts. Blanch for 3 minutes then strain out and shock with cold water. Leave sprouts to dry and put your cast iron on medium heat. In dry cast iron, add pecans and toast in pan. Stirring frequently for 3-5 minutes. Once you can smell them and they have turned color, take them out and let cool. Now add butter to cast iron and let it melt. Once melted, add shaved brussel sprouts and cook on medium high heat. Don’t stir too often as you want some nice color to develop. Rough chop the pecans and toss in the sprouts to finish, along with salt and pepper to taste.