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?
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.
Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with kosher salt and pepper.
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.
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.