Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

Ingredients for Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

• Nonstick vegetable oil spray

• 240ml large pecan halves

• 60ml pure maple syrup

• 1/2 teaspoons plus 1 tablespoon coarse kosher salt plus additional for seasoning

• 1/4 teaspoons freshly ground black pepper

• 60ml whole grain Dijon mustard

• 2 tablespoons apple cider vinegar

• 2 tablespoons fresh lemon juice

• 1 tablespoon sugar

• 1/4 cup vegetable oil

• 675g brussels sprouts, trimmed

How to make Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

Preheat oven to 163°C. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoons coarse salt, and 1/4 teaspoons pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.