Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

Name: Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 0 teaspoons freshly ground black pepper; 680 grams brussels sprouts, trimmed; 1 teaspoons coarse kosher salt plus additional for seasoning; 2 Tbsps fresh lemon juice; 59 milliliters pure maple syrup; 237 milliliters pecan halves; 1 Tbsp sugar; 59 milliliters vegetable oil; 59 milliliters whole grain Dijon mustard

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans requires around 45 minutes from start to finish. This gluten free and vegan recipe serves 8. This side dish has 221 calories, 4g of protein, and 16g of fat per serving. If you have apple cider vinegar, pepper, sugar, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. If you like this recipe, you might also like recipes such as Brussels Sprout Slaw With Mustard Dressing And Maple-glazed Pecans, Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans, and Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw.

Instructions

Preheat oven to 325°F. Spray large sheetof foil with nonstick spray.

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Aluminum Foil

Oven

Place pecanson small rimmed baking sheet.

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Baking Sheet

Whiskmaple syrup, 1/2 teaspoon coarse salt, and1/4 teaspoon pepper in small bowl.

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Coarse Salt

Pepper

Syrup

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Bowl

Add tonuts and toss to coat; spread in single layer.

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Spread

Bake nuts 5 minutes. Stir. Continue to bakenuts until toasted and glaze is bubblingthickly, about 6 minutes. Immediatelytransfer nuts to prepared foil and separate.Cool completely. DO AHEAD: Can be made 2days ahead. Store airtight.

Ingredients you will need

Glaze

Nuts