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

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

Make sure you trim the sprouts.

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

A quick fry.

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

Ingredients:

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

Directions:

Directions

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