Recipe of the Week

Brussels Sprouts were never a favorite of mine,
I think that most people feel that way.
But I found this recipe in Bon Appetit
last year and they have been a
fall/winter staple ever since.



















source

Brussels Sprout Slaw with Maple Pecans

* 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

Preparation

*
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.
*

*
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.
*
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.



~The nice thing about this dish is that you can make it a day ahead,
just don't mix in the pecans until you are ready to serve it~