12 ounces brussels sprouts, de-stemmed and shredded
¼ cup pecans, toasted and roughly chopped
¼ cup grated Parmesan cheese
½ cup pomegranate seeds
Instructions
In a medium bowl, whisk together maple syrup, vinegar, mustard and cayenne pepper. Slowly stream in the olive oil while whisking constantly. Season with salt and pepper.
In a large serving bowl, toss together brussels sprouts, pecans, parmesan, pomegranate seeds and dressing, reserving a bit of the pecans, cheese, and seeds for garnish.
Top with reserved garnishes and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/shredded-brussels-sprouts/