Every year as I start to plan my Thanksgiving dinner I look around for something new to offer my guests. This year while thumbing through the November 2009 Thanksgiving issue of bon appetit I found my a new side dish for this year.
I tried this recipe to make sure that it was not just one of those recipes that look good in the magazine but taste good as well. I found this one to be simply a delight. I love the nutritional wallop that brussels sprouts provide and this recipe bumps that nutritional factor up materially with pecan nuts. As I had just discovered an excellent online source for nuts and dried fruits I will be making this dish again and again.
For additional flavor try adding dried cranberries, currents or golden raisens to garnish.
Nonstick vegetable oil spray
1 cup large pecan halves
1/4 cup pure maple syrup
1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup whole grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/4 cup vegetable oil
1 1/2 pounds brussels sprouts, trimmed
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. 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, dried cranberries, currents or golden raisens. Place slaw in serving bowl. Top with remaining pecans.
Tip: Look for Grade B pure maple syrup. It has a bolder maple flavor than the delicate Grade A