Brussels Sprouts with Toasted Pecans and Goat Cheese
Brussels Sprouts with Toasted Pecans and Goat Cheese 1 pound Brussels sprouts, trimmed and shredded 3 tablespoons extra virgin olive oil or pecan oil 2 shallots, thinly sliced 3 cloves garlic, minced 1 teaspoon sea salt ½ teaspoon fresh cracked pepper 1 teaspoon white balsamic vinegar ¼ cup
