Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans
Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans is a flavorful French French Receipes dish prepared with quality ingredients. Preheat oven to 325°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.