Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

By á-47

Ingredients

• nonstick vegetable oil spray
• 1 cup large pecan halves
• 1/4 cup pure maple syrup
• 1/2 tea. plus 1 Tbsp. coarse salt plus additional for seasoning
• 1/4 tea. pepper
• 1/4 cup whole grain Dijon mustard
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. sugar
• 1/4 cup vegetable oil
• 1 1/2 lb. Brussels Sprouts, trimmed

Preparation

Step 1

Preheat oven to 325 degrees. Spray a large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 te3a. coarse salt, and 1/4 tea. 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. Can be made 2 days ahead.

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

Bring large pot of water to a boil. Add 1 Tbsp. 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"-1$" slicing disk, slice brussels sprouts. Transfer to large bowl. Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.

Toss brussels sprouts with enough dressing to coat. Let marinate 30-60 minutes. Mix in some pecans. Placer slaw in serving bowl. Top with remaining pecans.