Holiday Recipe Ideas: Brussels Sprout Slaw with Cranberries and Maple Pecans

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Let’s combine some of our favorite Holiday ingredients into a wonderful and colorful side dish. Bright green Brussels Sprouts are delicious when paired with tart/sweet dried cranberries and spicy maple pecans. The dressing has a fair amount of kick – not boring! I would recommend doubling the nuts. They are great to have on hand to serve alone or with cheeses.

Brussels Sprout Slaw with Cranberries and Maple Pecans
Author: 
Recipe type: vegetable side dish
 
Note: Grade B has a more intense maple flavor than Grade A maple syrup. It can be found in bulk at food co-ops.
Ingredients
  • =====Candied Nuts=====
  • 1 cup large pecan halves
  • ¼ grade B maple syrup
  • ½ tsp. kosher salt
  • ⅛ tsp cayenne pepper
  • =====Dressing=====
  • ¼ cup Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. brown sugar
  • ¼ cup canola oil
  • =====Slaw=====
  • 1½ pounds brussels sprouts (trimmed)
  • 1 cup dried cranberries
Instructions
  1. Preheat oven to 325 degrees
  2. Spray large sheet of foil with nonstick spray. Place pecans on a rimmed baking sheet. Whisk maple syrup, ½ teaspoon salt, and cayenne pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 3 to 4 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 3 minutes. (Be careful - the hot maple syrup can easily burn and can easily burn you!) Immediately transfer nuts to prepared foil and separate. Cool completely. Can be made up to 2 days ahead. Store in an airtight container.
  3. Combine mustard, vinegar, lemon juice, brown sugar and oil in small bowl with an immersion blender or whisk. Season with salt if necessary.
  4. Bring large pot of water to boil. Add Brussels sprouts. Cook until crisp-tender and still bright green, about 3 minutes. Drain; remove to an ice bath. Remove immediately and dry on paper towels. Slice the Brussels sprouts thinly length-wise through the stem.
  5. Toss Brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans and cranberries. Place in a serving bowl and top with remaining pecans and cranberries.

 

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