Come on kids! Let’s give thanks for brussels sprouts! Let me share with you my nutritious brussels sprouts recipe.
There used to be only one way I would eat brussels sprouts: roasted (almost burned)… Until I learned how to make them in a slaw. We cooked this brussels sprout slaw with mustard dressing and maple glazed pecans at the SF Cooking School, and let me tell you I could eat a whole bowl of it.
Don’t they look cute? Like little tiny heads of cabbage, filled with a bunch of good nutrients such as vitamin K and vitamin C and even health benefits relating to cancer.
So how does one cook brussels sprouts? Well, turns out you can boil them, sautée them, roast them or braise them. Whatever way you decide to cook your sprouts, make sure to try them as part of the Brussels Sprout Slaw
Ingredients for a Brussels Sprout Slaw and Maple Glazed Pecans:
- 1 cup large pecan halves
- 1/4 cup pure maple syrup
- coarse salt
- vegetable oil
- 1 1/2 lbs of brussels sprouts
Cover a baking sheet in foil and brush vegetable oil on it, set aside. Place the pecans in a bowl and toss them with the maple syrup and a pinch of salt.
Spread the nuts into one layer on a baking sheet and bake for 5 minutes at 325 degrees F. After the 5 minutes stir the nuts and baked them for an extra 5 or 6 minutes. Immediately transfer the nuts to the baking sheet covered in foil and separate them. Let them cool.
Bring a large pot of water to boil and salt it like the ocean. Toss in the trimmed brussels sprouts and cook for about 5 minutes. Do not over cook the brussels sprouts, they should still look bright green and feel just a little tender.
Drain and rinse the brussels sprouts with cold water, this will help them stop cooking because they get to be very hot inside. Cool them on paper towels, then cut them in half and the slice them into strips.
Toss the brussels sprouts with mustard dressing and mix in some maple glazed pecans.
Honey Mustard Dressing:
- 1/4 cup Dijon mustard
- 1 tablespoon sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 4 -6 tablespoons olive oil
- salt and pepper
Whisk the first 4 ingredients together and then slowly incorporate the olive oil. Season with salt and pepper. Now you can try this nutritious brussels sprout recipe, which may turn you into a brussels sprout lover. As I like to say, don’t doubt the sprout