Recipe
Salad
Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Nonstick vegetable oil spray | ||
| 1 c. large pecan halves | ||
| ¼ c. Hy-Vee Select maple syrup | ||
| ½ tsp. plus 1 tbsp coarse kosher salt, plus additional for seasoning | ||
| ¼ tsp. freshly ground black pepper | ||
| ¼ c. whole grain Dijon mustard | ||
| 2 tbsp. Hy-Vee apple cider vinegar | ||
| 2 tbsp. fresh lemon juice | ||
| 1 tbsp. Hy-Vee sugar | ||
| ¼ c. Hy-Vee light olive oil | ||
| 1 ½ lbs. Brussels sprouts, trimmed |
Directions
- Preheat oven to 325 degrees. 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.
Nutrition facts
Servings
223 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 0mg
- Total Carbohydrates: 17g
- Protein: 4g
Recipe Source:
adapted from www.epicurious.com.