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Maple and Paprika Brussels Sprout Toss
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| 1 | shallot, halved and sliced thinly |
| 1 | garlic clove, smashed |
| 1/2 tsp | smoked paprika |
| 1 lb | Brussels sprouts, (trimmed of tough outer leaves, halved and sliced fine/shredded up to the cores) |
| salt | |
| pepper | |
| 1 tbsp | apple cider vinegar |
| 1 tbsp | maple syrup,, (or dark agave) |
| 1/3 cup | pecans, toasted and roughly chopped |
1. Stir sliced shallot and garlic around until fragrant. Add the smoked paprika. Stir the shallots here and there until they are quite soft, but not browned, about 5 minutes.
2. Add the shredded brussels sprouts and a splash of water. Stir and lift with tongs quickly until the shreds start to wilt just a bit and the colour has darkened.
3. Season with salt and pepper. Add the apple cider vinegar and stir again.
4. When the shreds are bright green and a bit limp (takes about 3 minutes), remove from the heat.
5. Add the maple syrup and stir to combine.
6. Transfer warm mixture to a serving plate and garnish with chopped pecans.
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