Brussels Sprout Slaw with Grainy Mustard Vinaigrette & Maple Pecans
AKA my new favourite way to eat Brussels sprouts (yes Brussels – as in the city in Belgium. Not brussel sprouts. Also not expresso. Espresso! ESPRESSO!!) These were the last remaining veg in the fridge that held their own during our week away. A few wrinkly peppers destined for roasting, and it’s time to hit the market.
Brussels sprouts are after all teeny heads of cabbage, so why not shred them into slaw? My Mom, a devout BS hater, who can sniff one out on a Thanksgiving table loaded with food, said she could be persuaded to try this. I’m doing it quick, before she changes her mind. I’ll let you know if she survives.
Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans
AuthorJulie
Preheat oven to 350°F. Spread the pecans out on a baking sheet and drizzle with maple syrup; stir around with a spoon to coat them well. Sprinkle with salt and pepper and bake for 5 minutes; stir and bake them for another 5 minutes, until the syrup is thick and glaze-like. Remove from the oven and spread the nuts on a piece of foil or a plate to cool.
In a large pot of boiling salted water, cook the Brussels sprouts for 5 minutes; drain and run under cool water. Shake off any excess water and run the sprouts through a food processor with a 1/8"-1/4" slicing disk, or patiently cut them all thinly by hand. Transfer to a large bowl.
In a bowl or jar, shake or whisk together all the dressing ingredients. Toss the Brussels sprouts with as much dressing as you like; let marinate for about an hour.
Right before serving, add the pecans.
Ingredients
Directions
Preheat oven to 350°F. Spread the pecans out on a baking sheet and drizzle with maple syrup; stir around with a spoon to coat them well. Sprinkle with salt and pepper and bake for 5 minutes; stir and bake them for another 5 minutes, until the syrup is thick and glaze-like. Remove from the oven and spread the nuts on a piece of foil or a plate to cool.
In a large pot of boiling salted water, cook the Brussels sprouts for 5 minutes; drain and run under cool water. Shake off any excess water and run the sprouts through a food processor with a 1/8"-1/4" slicing disk, or patiently cut them all thinly by hand. Transfer to a large bowl.
In a bowl or jar, shake or whisk together all the dressing ingredients. Toss the Brussels sprouts with as much dressing as you like; let marinate for about an hour.
Right before serving, add the pecans.
I was busy patting myself on the back for eating a bowl of Brussels sprouts for lunch – nary a pastry in sight, and I haven’t had hot chocolate with whipped cream and chocolate shavings for a good 3 DAYS – when our neighbours popped over and gave me an excuse to break into some cheese. So technically I ate triple crème, Oka and crackers for dinner. This is not helping my pants fit.
I LOVE those tiny baby brussel sprouts, and just steam them eating them plain, but I will certainly give your recipe a try.
I’ve never tried cooking brussel sprouts, and am only just discovering that I actually like them. This is a definite try.
I love cabbage but have never liked brussel sprouts, every time I’ve had them they have a weird taste (I can’t quite put my finger on what it is). So just this week a friend of mine who loves brussel sprouts told me that if they are overcooked they do take on a weird taste, is this true? Maybe that’s why I’ve never liked them? I’m going to try them again!
This may be just the way to get me to LOVE brussels sprouts.
The propaganda I gave my kids about brussels sprouts, when they were little, was that these are baby cabbages. (Yes, it did work!) Since we shredded cabbage for slaw (cold AND hot), and for those “lazy cabbage rolls” I adore, why, Julie, WHY did I never consider shredding lightly-cooked brussels sprouts?
Culinary genius.
You should be a food writer. Maybe even write a blog 🙂
Went over to some friends’ house for dinner last night, and we four spent quite a bit of time feeling smug that we all have a thing for sprouts. I generally roast or saute them, but lately I’ve been shredding them and tossing them with bacon and dates. This looks right up the alley of the last one: salty and sweet! Perfect!
YUMMMM!!! And THANK YOU for giving everyone the lowdown on ‘espresso’!! 🙂
I love Brussels Sprouts any and all ways but no one else in my family will touch them. My husband loves coleslaw and I think I’ll make this and see if he notices!!
Ok, even *I* the brussels sprouts hater is tempted to try this. So, well, good job!
oh dear. Grammar fail. Should have been: Ok, even I, the Brussels sprouts hater, *am* tempted to try this.
Things do have a way of catching up with you. Good going on eating your veggies and trying to forget about your past routine.
mmm! I LOVE brussels sprouts like this!!! Odd how I wouldn’t touch ’em as a kid…
Dreaming about these flavours! Sounds so fantastic =D.
My husband and I adore Brussels sprouts, and we don’t give the boys a choice in the matter – thus far, it’s worked. I saw this recipe and am thrilled to have your take on it.
I read this while eating cheese and crackers. I got your back.
Triple bonus learning for me… I love brussels sprouts, never tried them like a slaw or dressed like a salad and never knew how to make maple glazed nut garnishes for salads. I love nuts in my veggies.
I’ve learned 3 new things already today… I am good for the next two days 😉
I made this yesterday. It was really good. I added 3 cloves of minced garlic for the taste and added health benefit. Thanks for inspiring me to serve my family such a healthy dish!
Hi Julia, did your mom try the recipe at last? 🙂 I will certainly give it a try, I am not a big fan but yesterday I was at the supermarket and the BSs looked gorgeous and I fantasized on trying them slightly bleached in hot water and vinegar before eating them so they would lose some of their bitterness. Your recipe has a nice bittersweet twist that I think would take the best out of the little monsters:)
sorry Julie, I mistyped you into a “Julia”…:P
oooh,…another grand recipe!! Just so many lovely flavours beautifully combined!!
MMMMMMMMMMMM,….
I made this, and not only did my veg-hating hubby eat it, he went back for seconds. And THEN, get this – he had MORE for lunch the next day! Voluntarily! OMG. That’s one successful veg. Thank You!
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