Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
nonstick vegetable oil spray |
1 cup large pecan halves |
1/4 cup pure maple syrup |
1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning |
1/4 teaspoon freshly ground black pepper |
1/4 cup whole grain dijon mustard |
2 tablespoons apple cider vinegar |
2 tablespoons fresh lemon juice |
1 tablespoon sugar |
1/4 cup vegetable oil |
1 1/2 pounds brussels sprouts, trimmed |
Directions:
1. Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.
2. Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
3. Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.
4. Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.
5. Shopping tip: Look for Grade B pure maple syrup. It has a bolder maple flavor than the delicate Grade A.
6. Per serving: calories kcal 223.1, 68.3 % calories from fat, 17.1 g fat, 1.4 g saturated fat, 0 mg cholesterol, 17.4 g carbohydrates, 4.2 g dietary fiber, 9.9 g total sugars, 13.2 g net carbohydrates, 3.9 g protein Nutritional analysis provided by Bon Appétit
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