I Want a New Drug (side dish, actually)

I want a new drug
One that won’t make me sick
One that won’t make me crash my car
Or make me feel three feet thick

While I vary my main dish virtually every night (thank you blog), my side dishes are often the same.

I want a new drug
One that won’t hurt my head
One that won’t make my mouth too dry
Or make my eyes too red

It is just too easy to get into a rut.

One that won’t make me nervous
Wondering what to do
One that makes me feel like I feel when I’m with you
When I’m alone with you

But I get restless. I want a new side dish!

I want a new drug
One that won’t spill
One that don’t cost too much
Or come in a pill

Huey Lewis and the news knew of the need to go beyond the same old stuff.

I want a new drug
One that won’t go away
One that won’t keep me up all night
One that won’t make me sleep all day

(ok, you get it. The lyrics go on forever, so I’ll stop here)

Shredded Brussels Sprouts with Pecans and Mustard Seeds

Photo Mar 18, 5 31 52 PM - Featured Size

I love Brussels Sprouts and this a great new way to use them.

Photo Mar 18, 4 44 36 PM

Make sure you trim the sprouts.

Photo Mar 18, 5 05 23 PM

A shredding blade on the old food processor makes this easy.

Photo Mar 18, 5 24 23 PM

A quick fry.

Photo Mar 18, 5 31 33 PM

And now I have a new drug….um, side dish.

Shredded Brussels Sprouts with Pecans and Mustard Seeds

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: Serves 4


1/3 cup pecans, coarsely chopped
2 containers (10 ounces each) Brussels sprouts, ends trimmed
1/2 tablespoon butter
2 teaspoons olive oil
1 tablespoon yellow mustard seeds
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper



1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.

2. Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don’t have a food processor, halve and thinly slice with a chef’s knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.

Source: http://www.wholeliving.com/132369/shredded-brussels-sprouts-pecans-and-mustard-seeds

Tags: , , , , , , , , , , , , , , , , ,

Categories: kosher, Picnic, Recipes, Salad, Sidedish2, vegan, Vegetable4, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

4 Comments on “I Want a New Drug (side dish, actually)”

  1. koolaidmoms
    September 21, 2015 at 12:55 pm #

    My family has a love/hate relationship with Brussels sprouts. Two of us love them, two of us hate them. This sounds like a good dish to try and make the haters into lovers!


  2. September 21, 2015 at 4:15 pm #

    I love Brussels sprouts, too, but my very grown-up daughter has never liked them, regardless of what I do with them. I’m trying this one, for me :).


  3. September 22, 2015 at 10:22 am #

    This might be a way I could handle Brussels sprouts.


  4. September 23, 2015 at 12:03 pm #

    I love Brussels and this recipe. Can’t wait to try. Thanks for sharing!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: