• 2 cups of brussel sprouts, trimmed
• 1/3 cup shallots, peeled & thinly sliced
• 1/3 cup red onion, thinly sliced
• 1/3 cup store bought candied pecans
• 2 tablespoons of chopped parsley
• 2 tablespoons green onion
• 3 tablespoons Olive oil
• 1 tablespoon balsamic vinegar
• salt & lemon peppet to taste

1. Clean & trim brussle sprouts and stream for 6 to 8 minutes. Once ready train the sprouts and place aside.
2. In a pan heat 2 table spoons of Olive oil. Add sliced shallots and sautee for 3 minutes, followed by the red onions. Satuee the mixture for another 3 minutes. Set aside to cool down.
3. Prepare the dressing by adding a teaspoon of dijon mustard to 1 tablespoon of balsamic vinegar plus 3 tablespoons of olive oil. Add salt and lemon pepper to taste.
4. Toss brussel sprouts, onion mix, chopped paresly, green onion and dressing together. Top with the candied pecans!