Brussels Sprout Slaw With Maple-Glazed Pecans

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.