We spent this Thanksgiving with family at my cousin’s house (thanks S&E!), and my assignment was bringing brussels sprouts. The thing about brussels sprouts — great just out of the oven, but on a re-heat the luster is lost. And not wanting to crowd E’s kitchen on the biggest/busiest food day of the year, here’s the solution — raw:
Shred the sprouts super-thin on a mandoline (not the stringed instrument). Toss with a mustard vinaigrette, candied spicy pecans and dried sweetened cranberries. Easy, festive-looking, and a pleasing result. Recipes for the dressing and pecans are below…
Vinaigrette: Three parts extra virgin olive oil, one part red wine vinegar. A squeeze of dijon mustard, a little squirt of agave nectar. Salt and pepper. Mix until thick and emulsified. Taste. Adjust. Toss with shredded sprouts and dried cranberries just before service.
Candied Spicy Pecans: Melt a couple tablespoons of butter with a good squeeze of agave nectar. Add kosher salt and a generous amount of cayenne pepper. Toss with pecans, roast on a cookie sheet lined with parchment at 250º for a couple hours. Let cool completely and toss with just-dressed sprouts.