“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).