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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Brussels Sprout Slaw with Mustard Dressing and Glazed Pecans Recipe

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This recipe for Brussels Sprout Slaw with Mustard Dressing and Glazed Pecans is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. large pecan halves
¼ c. pure maple syrup
½ tsp. plus 1 T. coarse Kosher salt
¼ tsp. freshly ground black pepper
¼ c. whole grain Dijon mustard
2 T. apple cider vinegar
2 T. fresh lemon juice
1 T. sugar
¼ c. vegetable oil
1½ lbs. Brussels sprout, trimmed
Directions:
Directions:
1. Preheat oven to 325º. Cover a jelly roll pan with a large sheet of foil; spray with cooking spray.
2. In a small bowl, mix maple syrup, ½ tsp. salt, ¼ pepper with the pecans; spread on baking sheet. Bake nuts for 5 minutes. Cool and loosen from foil.
3. Whisk mustard, vinegar, lemon juice, and sugar in small bowl. Whisk in oil. Season with salt and pepper.
4. Bring a large pot of water to boil. Add 1 T. salt and Brussels sprout. Cook until crisp tender and still bright green, about 5 minutes. Drain. Rinse with cold water. Cool on paper towels.
5. Using a processor fitted with an ⅛ to ¼ inch slicing disk, slice Brussles sprout. Transfer to a large bowl.
6. Toss Brussels sprout with enough dressing to coat. Let marinade 30 to 60 minutes. Mix in some pecans and transfer to serving bowl. Top with remaining pecans.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 mins.
Personal Notes:
Personal Notes:
Wonderful for even those who shy away from hot Brussels sprout. I use grade B maple syrup for cooking which you can find online direct from suppliers in Vermont.

 

 

 

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