Brussels Sprout Slaw with Maple-Glazed Pecans

I have never eaten cold Brussels sprouts on purpose, so this recipe from the November 2009 Bon Appétit intrigued me. The salad's garnish, glazed pecans, is made with real maple syrup. I bought my syrup while on a road trip to Vermont, but you can probably find it cheaper at Food 4 Less or Costco.


The Brussels sprouts (perhaps this is as good a time as any to insert a caveat about the spelling of Brussels sprouts ... because they are named for the city, Brussels must be capitalized) are cooked in salted water until crisp-tender and still bright green, about 5 minutes. Then drain them and rinse with cold water. Chop the sprouts well and add the dressing. Chill in the fridge until ready to eat. At the last minute before serving add the pecans.




Pecan instructions:
Heat oven to 325 degrees. Whisk 1/4 C. maple syrup and 1/2 tsp salt in small bowl. Add 1 cup nuts and stir them to coat well. Bake them in a single layer on a small rimmed sheet for about 5 minutes, then stir. Continue to bake until the nuts are toasted and the glaze is bubbling, about 6 more minutes. Transfer the nuts to another sheet that has oil or non-stick spray on it. Separate the nuts.
Dressing:
Whisk together:
1/4 C Dijon mustard
2 TB apple cider vinegar
2 TB fresh lemon juice
1 TB sugar
1/4 C oil
Add salt and pepper to taste