Brussels Sprout Slaw With Maple-Glazed Pecans

Prep Time
Cook Time
1h 20m
Ready In

"Recipe source: Bon Appetit (November 2009)"

Original recipe yields 8 servings


  • Serving Size: 1 (138.7 g)
  • Calories 245.6
  • Total Fat - 17.4 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 0 mg
  • Sodium - 1130.4 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 4.6 g
  • Sugars - 10.3 g
  • Protein - 6.1 g
  • Calcium - 71.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 74.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 325 degrees F.

Step 2

Spray large sheet of foil with Pam.

Step 3

Place pecans on rimmed cookie sheet.

Step 4

Whisk maple syrup, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper in small cup or bowl. Stir into the nuts, toss. Spread in a single layer on cookie sheet. Bake for 5 minutes, stir and continue to beak for another 5-8 minutes or when nuts are toasted and glaze ins bubbling. Immediately transfer nuts to the prepared foil and separate nuts. Cool completely. **** this can be done 2 days ahead, stored in an airtight container.

Step 5

In a small bowl whisk together the dressing (mustard - sugar) and then whisk in the oil. Season with salt and pepper.

Step 6

Bring a large pot to a boil. Add 1 tablespoon salt and add the sprouts. Cook for 5 minutes or when sprouts are crisp-tender. Drain; rinse under cold water and cool on paper towels.

Step 7

Using a food processor fitted with a 1/8-1/4 slicing disc, slice the brussels sprouts. Transfer to a large bowl. *****dressing and sprouts can be made up to 1 day ahead; cover separately and chill.

Step 8

Toss brussels sprouts with enough dressing to coat. Let marinate for 30-60 minutes. Stir in some pecans.

Step 9

Place slaw in serving dish and top with the remaining pecans.

Tips & Variations

  • Nonstick cooking spray (Pam)



Ohhh WOW............. We loved this, it just seemed sweet and sour all at once. SH hates sprouts and he picked off the pecan's, much to the disgust and verbal outrage from the sprout lovers! The texture's are so good crunchy and yet soft, the flavours are sour and yet sweet. Such a wonderful recipe that I have been asked to make again.

review by:
(1 Mar 2015)

Sue Lau

I loved the flavor of this salad-- the pecans went perfectly with the sweet-tart flavor of the sprouts and it made an excellent slaw. Thanks for sharing!

review by:
(6 Dec 2014)