Love for Food

Brussels sprouts was another big leftover I had after the holidays. I did not know what to do with all of them. The plan was to eat them on Christmas. On Chrismtas however, we were all to lazy to make them. Since it was a holiday, dieting was out the window and we only had meat and potatoes. Now almost two weeks later I had to use them up. I usually roast them. This time I wanted to try something a little different. I thought of using them in a salad and did a quick search. I found a recipe here on epicurious.com. The recipe was for a slaw. Similar to when I made kale salad, the brussels sprouts are finely chopped and mixed with an acid. I ate this room temp as a salad but it would also be great as a side. With the nuts and dressing, this dish came out to six point per serving - a bit high. However, for those of you who don't like brussels sprouts, this is a tasty way to sneak them in. The nuts also add some nutrition. Ingredients: Serves Eight
Nonstick vegetable oil spray
1 cup large pecan halves1/4 cup pure maple syrup1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning1/4 teaspoon freshly ground black pepper1/4 cup whole grain Dijon mustard2 tablespoons apple cider vinegar2 tablespoons fresh lemon juice1 tablespoon sugar1/4 cup vegetable oil1 1/2 pounds brussels sprouts, trimmed
Method:

• 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. 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.