Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

Name: Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans
Yield: 4 servings
Ingredients: 1 Nonstick vegetable oil spray; 1 1 cup large pecan halves; 1 1/4 cup pure maple syrup; 1 1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning; 1 1/4 teaspoon freshly ground black pepper; 1 1/4 cup whole grain Dijon mustard; 1 2 tablespoons apple cider vinegar; 1 2 tablespoons fresh lemon juice; 1 1 tablespoon sugar; 1 1/4 cup vegetable oil; 1 1 1/2 pounds brussels sprouts; 1 trimmed

From the kitchen of Carly

Shredded brussels sprouts get bright and crisp with tangy mustard vinaigrette, then topped with maple-glazed pecans that add sweet, buttery crunch. This slaw is a perfect side for roasted chicken or rich meats, and tastes even better the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Nonstick vegetable oil spray
11 cup large pecan halves
11/4 cup pure maple syrup
11/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
11/4 teaspoon freshly ground black pepper
11/4 cup whole grain Dijon mustard
12 tablespoons apple cider vinegar
12 tablespoons fresh lemon juice
11 tablespoon sugar
11/4 cup vegetable oil
11 1/2 pounds brussels sprouts
1trimmed

Instructions

Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in 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 coarse salt and pepper.
Bring large pot of water to boil. Add 1 tablespoon coarse 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 1/4-inch slicing disk, slice brussels sprouts. 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.