Brussels Sprout Slaw With Mustard Dressing And Maple Glazed Pecans Recipes
BRUSSELS SPROUT SLAW WITH MUSTARD DRESSING AND MAPLE-GLAZED PECANS
Provided by Amelia Saltsman
Categories Food Processor Mustard Side Marinate Thanksgiving Vegetarian Low Cal High Fiber Dinner Pecan Fall Healthy Brussels Sprout Potluck Maple Syrup Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat 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. 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.
BRUSSELS SPROUT SLAW
"Coleslaw is a great way to sneak Brussels sprouts onto anyone's plate."
Provided by Damaris Phillips
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Place the pecans on a baking sheet in one layer and bake until golden, 6 to 8 minutes. Let cool, then coarsely chop; set aside.
- Shred the Brussels sprouts using the large holes of a box grater or a mandoline. Coarsely chop any ungrated pieces with a knife.
- Combine the mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl and whisk to combine. Whisk in the vinegar and orange juice until smooth. Add the shaved Brussels sprouts and toss to combine. Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2 to 4 hours before serving.
BRUSSELS SPROUTS SALAD WITH MAPLE MUSTARD DRESSING
Make and share this Brussels Sprouts Salad With Maple Mustard Dressing recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Steam Brussels sprouts. Drain and plunge in ice water. Pat dry.
- In small bowl, whisk together maple syrup, mustard, vinegar, oil, salt and pepper.
- Shred Brussels sprouts. Toss with dressing. Refrigerate 30 minutes before serving sprinkled with pecans.
Nutrition Facts : Calories 111.8, Fat 6.2, SaturatedFat 0.7, Sodium 150.1, Carbohydrate 13.3, Fiber 3.5, Sugar 6.2, Protein 3.4
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