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Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans

Yields1 Serving

 1 cup pecan halves
 1/4 cup pure maple syrup
 salt & pepper
 1 1/2 lb. Brussels sprouts, trimmed
 1/4 cup grainy mustard
 2 Tbsp. lemon juice
 2 Tbsp. apple cider vinegar
 1 Tbsp. sugar
 1/4 cup canola oil

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.