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
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
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)