Brussels Sprout Slaw

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans, Bon Appetit, Nov. 2009
Bon Appetit/Elinor Carucci
Show up to a Thanksgiving meal with this side dish and you're sure to please.

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.

Shopping Tip
Look for Grade B pure maple syrup. It has a bolder maple flavor than the delicate Grade A.

Nutritional Information
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