AKA my new favourite way to eat Brussels sprouts (yes Brussels – as in the city in Belgium. Not brussel sprouts. Also not expresso. Espresso! ESPRESSO!!) These were the last remaining veg in the fridge that held their own during our week away. A few wrinkly peppers destined for roasting, and it’s time to hit the market.
Brussels sprouts are after all teeny heads of cabbage, so why not shred them into slaw? My Mom, a devout BS hater, who can sniff one out on a Thanksgiving table loaded with food, said she could be persuaded to try this. I’m doing it quick, before she changes her mind. I’ll let you know if she survives.
Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans
adapted from Bon Appetit, November 2009
1 cup pecan halves
1/4 cup pure maple syrup
salt & pepper
1 1/2 lb. Brussels sprouts, trimmed
1/4 cup grainy mustard
2 Tbsp. lemon juice
2 Tbsp. apple cider vinegar
1 Tbsp. sugar
1/4 cup canola oil
Preheat oven to 350°F. Spread the pecans out on a baking sheet and drizzle with maple syrup; stir around with a spoon to coat them well. Sprinkle with salt and pepper and bake for 5 minutes; stir and bake them for another 5 minutes, until the syrup is thick and glaze-like. Remove from the oven and spread the nuts on a piece of foil or a plate to cool.
In a large pot of boiling salted water, cook the Brussels sprouts for 5 minutes; drain and run under cool water. Shake off any excess water and run the sprouts through a food processor with a 1/8″-1/4″ slicing disk, or patiently cut them all thinly by hand. Transfer to a large bowl.
In a bowl or jar, shake or whisk together all the dressing ingredients. Toss the Brussels sprouts with as much dressing as you like; let marinate for about an hour. Right before serving, add the pecans.
I was busy patting myself on the back for eating a bowl of Brussels sprouts for lunch – nary a pastry in sight, and I haven’t had hot chocolate with whipped cream and chocolate shavings for a good 3 DAYS – when our neighbours popped over and gave me an excuse to break into some cheese. So technically I ate triple crème, Oka and crackers for dinner. This is not helping my pants fit.