Brussel Sprouts Slawposted: Wednesday, November 21st, 2012
Fair warning: this may make a brussel sprouts convert out of you.
Ingredients (Serves 6 – 8)
- 1/2 cup large pecan halves
- 1/8 cup pure maple syrup
- 1 1/4 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
- First, toast the pecans with maple syrup. Preheat oven to 325°F. Cover a rimmed baking sheet with parchment. Whisk maple syrup, sprinkling of coarse salt, and pepper in a small bowl, and toss pecans to coat. Spread them on the baking sheet in a single layer, pop them in the oven, and stir after 5 minutes. Continue to cook until the nuts are toasted and the glaze is thick, about 6 minutes. Remove from the oven and separate the nuts. Cool completely.
- Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
- Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add whole brussels sprouts, and cook until crisp-tender and still bright green, about 4 minutes. Drain; rinse with cold water, and drain again. Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl.
- Toss brussels sprouts with dressing, and let the sprouts absorb the flavors for about 30 – 60 minutes. Mix in most of the pecans, and top with remaining pecans to garnish.