Brussels Sprouts Slaw with Mustard Vinaigrette and Candied Pecans

Summary: This is one of the most popular recipes I’ve ever served. It’s perfect in every way and originated at Epicurious (original recipe). Look for Grade B pure maple syrup which has a more assertive maple flavor than its Grade A kin.

Yield: serves 6


  • Nonstick vegetable oil spray
  • 1 cup large pecan halves
  • ¼ cup pure maple syrup
  • ½ teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup whole grain Dijon 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 325° Fahrenheit. Spray a large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, ½ teaspoon coarse salt, and ¼ 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 ⅛”- to ¼”-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.