“I think this is the first time I have ever enjoyed eating a brussels sprout,” exclaimed one of my pickiest friends incredulously. That was when I knew I had a winner on my hands.
Though the dressing is a little more complex than I would usually make, it works heavenly with the brussels sprouts – enhancing them without overpowering. The rich nuttiness of the pecans rounds out the flavors perfectly.
Even if you refused to eat your brussels as a kid, I promise you will gobble these up.
Serves: 6-8 (as side)
Prep time: 20 minutes (plus 30-60 minutes to marinate, if desired)
Adapted from November 2009 Bon Appetit
- 2 cups brussels sprouts
- 3/4 cup pecan halves
- pure Vermont maple syrup
- dijon mustard
- apple cider vinegar
- 1/2 lemon
- olive oil
- Fill a medium/large pot with water, cover, and place over high heat until water boils.
- Add 1 teaspoon salt and brussels sprouts.
- Cook for five minutes or slightly more. Brussels sprouts should be bright green and slightly soft to the touch, but not at all mushy.
- While the brussels sprouts are cooking, mix 1/4 maple syrup, 3 tablespoons dijon mustard, 1/4 cup apple cider vinegar and the juice from half of the lemon in a bowl.
- Dribble in two to three tablespoons olive oil (to obtain a dressing-like consistency) and continue whisking to mix.
- Add 1 tablespoon sugar, 1/2 tablespoon sea salt and 1/2 tablespoon pepper to the dressing, mix and set aside.
- Pour brussels sprouts from pot into strainer and run under cold water. Dry gently with paper towels and transfer to cutting board.
- Cut the brussels sprout into 1/4 rounds the same way you would a tomato.
- Add the sliced brussels sprouts to serving bowl, separating layers in the process so that they take on a more ‘slaw’-like look.
- Coat the brussels sprouts with dressing, add pecans, and mix thoroughly. If desired, let the slaw marinate for 30-60 minutes before serving. (If you have guests who aren’t hugely into mustard, it can be good to skip the marinating).
Looking for more thanksgiving recipes? Check out the rest of the Thanksgiving Test Kitchen or our Holiday page for menus!
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