Brussels Sprout Slaw With Maple-Glazed Pecans
November 15, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Nuts/Seeds, Pecan, Vegetables, Brussels sprouts, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Thanksgiving, Food Processor, Marinate, Oven Bake, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
"Recipe source: Bon Appetit (November 2009)"
- 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
Preheat oven to 325 degrees F.
Spray large sheet of foil with Pam.
Place pecans on rimmed cookie sheet.
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.
In a small bowl whisk together the dressing (mustard - sugar) and then whisk in the oil. Season with salt and pepper.
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.
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.
Toss brussels sprouts with enough dressing to coat. Let marinate for 30-60 minutes. Stir in some pecans.
Place slaw in serving dish and top with the remaining pecans.
Tips & Variations
- Nonstick cooking spray (Pam)