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

1. Preheat oven to 325u0b0F. 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:
2. Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
3. 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:
4. 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.

vegetable oil spray, pecan halves, maple syrup, coarse kosher salt, freshly ground black pepper, whole grain dijon mustard, apple cider vinegar, lemon juice, sugar, vegetable oil, brussels sprouts

Taken from www.epicurious.com/recipes/food/views/brussels-sprout-slaw-with-mustard-dressing-and-maple-glazed-pecans-355785 (may not work)