Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Brussels Sprout Slaw with Maple-Glazed Pecans

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Brussels Sprout Slaw with Maple-Glazed Pecans

Article excerpt

For a crisp slaw, don't cut the Brussels sprouts in half but instead drop them whole into the boiling water.

Nonstick vegetable oil spray

¼ cup pure maple syrup

½ teaspoon red chili flakes

Coarse kosher salt, divided

Freshly ground black pepper, divided

1 cup large pecan halves

¼ cup whole grain ground mustard

2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

1 tablespoon sugar

¼ cup vegetable oil

1½ pounds Brussels sprouts, trimmed

Preheat oven to 375 degrees. Line a baking sheet with foil. On another sheet of foil, spray with vegetable oil spray. Set aside.

In a medium bowl, whisk maple syrup, chili flakes, ½ teaspoon salt and black pepper. Add pecans and toss so they are well coated.

Spread nuts on foil and bake for 5 minutes. Stir. Bake nuts until glaze is bubbling, thickly, about 6 minutes. …

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