Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

Last year prior to Thanksgiving I found a massive stack of about two years’ worth of Bon Appetit magazines. I had skimmed through them all at some point in the past, and decided to run through them to see if anything piqued my interest for the Thanksgiving menu. Not surprisingly, there were a ton of delicious recipes and I had a hard time trying to narrow them down and figuring out what would fit in well with what was already on the menu. I wanted to add another green vegetable and when I saw this recipe I thought it would be perfect, especially for a brussels sprout hater like myself. Turns out if you shred brussels sprouts, dress them with a mustard vinaigrette and throw in some maple-glazed pecans, I’ll actually eat and enjoy them. Therefore, I deemed this a very successful recipe. (Plus everyone else liked it too!)

Aside from the mustard dressing and maple-glazed pecans, the other awesome thing that this recipe has going for it is that just about all of it can be made ahead of time. You can make the pecans up to two days in advance, and the brussels sprouts and dressing can be made the day before and chilled. That scores big-time bonus points with me when talking about holiday recipes.

This year I am working on a roasted brussels sprout recipe to change things up a bit. It’s actually one that my Chief Culinary Consultant made over the summer and I was astonished that I actually enjoyed them. I’m excited to give it a go!

What’s your favorite way to prepare brussels sprouts?

One year ago: Mashed Sweet Potato Brulée

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

Yield: 8 servings

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 10 minutes

Ingredients:

1 cup large pecan halves
¼ cup pure maple syrup
½ teaspoon plus 1 tablespoon kosher salt, plus additional for seasoning
¼ teaspoon freshly ground black pepper
¼ cup whole grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar
¼ cup vegetable oil
1½ pounds brussels sprouts, trimmed

Directions:

1. Preheat oven to 325 degrees F. Spray a large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper in a 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 kosher salt and pepper.

3. Bring large pot of water to boil. Add 1 tablespoon kosher 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 ¼-inch slicing disk, slice brussels sprouts. (You can also use a sharp knife to slice thinly.) 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.

(Recipe adapted from Bon Appétit, November 2009)

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24 Responses to “Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans”

  1. Choc Chip Uru on November 21, 2011 at 3:45 am

    I hate Brussels sprouts but I could be persuaded ;)

    Reply

  2. Kathryn on November 21, 2011 at 4:24 am

    I am much happier with shredded sprouts than whole sprouts, I don’t know why! This looks delicious though and I love the combination of flavours.

    Reply

  3. sue on November 21, 2011 at 7:38 am

    This looks so good, I really like brussle sprouts but really only eat them one way.

    Reply

  4. Jennifer@Peanut Butter and Peppers on November 21, 2011 at 8:14 am

    What a creative recipe, I don’t know how you do it? I would never of thought of a recipe like yours. I love it!!! I may give Brussels Sprouts one more try! Thanks!

    Reply

  5. Melissa@Kids in the Sink on November 21, 2011 at 8:24 am

    I haven’t ever even put a brussel sprout in my mouth! Can you believe it? No one ever made them growing up and I haven’t ever tried but I’ve been thinking lately (because we love trying new things and almost always end up loving them) about trying them. Thanks for delicious looking recipe! I think the tangy mustard dressing could be wonderful with the sweet pecans.

    Reply

  6. angela on November 21, 2011 at 8:53 am

    I love me some brussels sprouts and this is yet one more way they would grace my table. Done just right.

    Reply

  7. Adam and Joanne on November 21, 2011 at 9:57 am

    Brussels Sprouts are sooooo the under dog of the food world. This sounds like a recipe we will need to try. The mustard dressing sounds like a perfect match for the sprouts. Also, good luck on perfecting your roasted brussels sprout recipe!

    Reply

  8. FrannieT on November 21, 2011 at 10:24 am

    Since brussels sprouts are basically tiny cabbages, why not save money and time and shred the outer leaves of a cabbage to use in this recipe? I think the results will be almost identical.

    Reply

  9. Maria on November 21, 2011 at 10:42 am

    My kind of side dish! Love it!

    Reply

  10. Katrina on November 21, 2011 at 11:12 am

    Love the sound of that mustard dressing!

    Reply

  11. Lauren at Keep It Sweet on November 21, 2011 at 12:21 pm

    I love this idea as a refreshing healthy side dish!

    Reply

  12. collette on November 21, 2011 at 12:23 pm

    Shredded and sauteed in browned butter and bacon grease! With bacon and brown sugar! YUM!

    Reply

  13. CouponClippingCook on November 21, 2011 at 1:37 pm

    Sweet and tangy flavors….sounds so delicious. And what a pretty slaw too!

    Reply

  14. Kelli H (Made in Sonoma) on November 21, 2011 at 2:35 pm

    MMM…I wish I was having that for lunch! Looks so tasty!

    Reply

  15. Marlina @ Baker Princess on November 21, 2011 at 2:57 pm

    I’ve never tried Brussels sprouts, but this recipe sure makes me want to! The mustard dressing with the pecans sounds divine!

    Reply

  16. Living The Sweet Life on November 21, 2011 at 4:22 pm

    YUMMMM…. shredded brussel sprouts are so much more appealing to me for whatever reason … and your flavour combo is killer!! pretty amazing recipe

    Reply

  17. katie @KatieDid on November 21, 2011 at 6:45 pm

    I usually buy frozen sprouts and just sauté them, I’m definitely giving the boiling method a go next time though. These look great!

    Reply

  18. Ruth on November 21, 2011 at 10:23 pm

    I really should try shredded Brussels sprouts, maybe my husband would eat them. Great recipe!

    Reply

  19. Jennifer on November 22, 2011 at 1:59 am

    I can’t wait to try this – I always simply roast my brussels sprouts. I never thought you could make a salad with it! Thanks for the idea.

    Reply

  20. April on November 22, 2011 at 6:37 am

    I had my doubts when I looked at this-not a fan of brussel sprouts but it sounds amazing-good way to eat sprouts! And I have recently been into slaws…thanks for sharing!

    Reply

  21. Grubarazzi (@Grubarazzi) on November 22, 2011 at 12:58 pm

    My father and I have decided we are coming over to your house for Thanksgiving. Please and thank you :)

    Reply

  22. Liz Marr, MS, RD @ Liz On Food on November 22, 2011 at 1:07 pm

    Great way to make a vegetable side dish to take to a T-giving gathering…and not have to worry about last-minute heating in a crowded kitchen! Sounds delish.

    Reply

  23. lindsey@Lindselicious on November 28, 2011 at 9:54 pm

    I love the idea of a slaw! The dressing on this sounds finger licking good too!

    Reply

  24. Peggy on November 30, 2011 at 6:02 am

    Oh I love brussels sprouts just about any way, but especially roasted. Never tried using them in a slaw though – that’s just awesome =)

    Reply

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