Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans

March 03, 2019

Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans

Inspired by Bon Appetite in Nov.’09, here is our take on a fabulous Brussel Sprout Slaw

Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans

Get ready to wow your guests with this fantastic, vegetarian dish!

Ingredients (slaw):

  • 1 cup pecan halves*
  • ¼ cup pure maple syrup*
  • salt & pepper
  • 1 ½ lb. Brussels sprouts, trimmed

Ingredients (dressing):

  • ¼ cup grainy mustard*
  • 2 Tbsp. fresh squeezed lemon juice
  • 2 Tbsp. apple cider vinegar*
  • 1 Tbsp. sugar
  • ¼ cup Well Seasoned Cooking Oil *
    • *Available from Well Seasoned

Instructions:

  1. Preheat oven to 350°F. Spread the pecans out on a baking sheet and drizzle with maple syrup; stir around with a spoon to coat them well. Sprinkle with salt and pepper and bake for 5 minutes; stir and bake them for another 5 minutes, until the syrup is thick and glaze-like. Remove from the oven and spread the nuts on a piece of foil or a plate to cool.
  2. In a large pot of boiling salted water, cook the Brussels sprouts for 5 minutes; drain and run under cool water. Shake off any excess water and run the sprouts through a food processor with a 1/8″-1/4″ slicing disk, or patiently cut them all thinly by hand. Transfer to a large bowl.
  3. In a bowl or jar, shake or whisk together all the dressing ingredients. Toss the Brussels sprouts with as much dressing as you like; let marinate for about an hour. Right before serving, add the pecans.

Prep Time:

45 Minutes

Cook time:

20 Minutes

Yield: N/A




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