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Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans
- Nonstick vegetable oil spray
- 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
Directions:View on Epicurious
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