Ingredient of the YEAR: Brussels Sprouts

How nice that the most HATED vegetable of my childhood has become the most LOVED.

The Brussels Sprout has won "Ingredient of the Year" on Serious Eats website, and I concur.

This was something that I detested while growing up: smell, taste, texture, you name it, nothin' good about it.

Now that I am a mature woman (or so I think), I love this little green cabbage called the Brussels Sprout (yes, Brussels, as in the city in Belgium) because I know how to prepare them now.

I roast them weekly and serve them at room temperature with Pecorino Romano on top, or slice them up and saute them with pancetta & shallots.



I have found a third way to love this vegetable now!
I tried this recipe from Bon Appetit, which is more like a Brussels slaw and it is a winner!

Don't forget to make the maple pecans, they would be great in any salad and they are a perfect compliment to the sprouts with the grainy mustard.

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans: (adapted from Bon Appetit)

1 cup large pecan halves
1/4 cup pure maple syrup
1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup whole grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/4 cup vegetable oil
1 1/2 pounds Brussels sprouts, trimmed

Preheat oven to 350°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 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 1/8- to 1/4-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.



It was delicious the second day out of the fridge too!