Recipe by Amelia Saltsman from the November 2009 Thanksgiving issue of Bon Appétit magazine.
Makes 8 servings.
Nonstick vegetable oil spray
1 cup large pecan halves
1/4 cup pure maple syrup
1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup whole grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/4 cup vegetable oil
1 1/2 pounds brussels sprouts, trimmed
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.
Look for Grade B pure maple syrup. It has a bolder maple flavor than the delicate Grade A.
One serving contains the following:
Calories (kcal) 223.1
%Calories from Fat 68.3
Fat (g) 17.1
Saturated Fat (g) 1.4
Cholesterol (mg) 0
Carbohydrates (g) 17.4
Dietary Fiber (g) 4.2
Total Sugars (g) 9.9
Net Carbs (g) 13.2
Protein (g) 3.9
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© 2009 Bon Appétit. Used with permission