10 Minute Warm Maple-Dijon Brussels Sprout Salad with Pecans
We’re still a couple weeks off, so I’m hoping you don’t have your full Thanksgiving dinner menu planned yet…but even if you do, you might want to consider adding this recipe. (Or even better, don’t wait until then to make it! Warm Maple-Dijon Brussels Sprout Salad with Pecans is a great side dish for just about anything.)
For a lot of people it’s stuffing, candied sweet potatoes, or green bean casserole, but for me, it’s Brussels sprouts. (Thanksgiving just doesn’t feel the same if there isn’t some variation of Brussels sprouts on the table!) I make all kinds of Brussels sprouts dishes, but one that is full of flavor and comes together in just 10 minutes from start to finish is a winner in so many ways.
The flavors of maple and Dijon balance nicely here, and just a touch of onion and garlic add savory flair. The nutty crunch from toasted pecans is perfect, but there’s a secret ingredient that’s a little harder to pull out: just a hint of soy sauce. It’s the thing that will have people wondering what’s in there that makes it taste so good. There is no doubt that they will be asking you for the recipe.
Putting together Thanksgiving dinner can be more than a little hectic, and this quick and easy side dish is the perfect trick to have up your sleeve.
10-Minute Warm Maple-Dijon Brussels Sprout Salad with Pecans
Ingredients
- 2 tablespoons olive oil
- 1 1/2 lbs Brussels sprouts ends trimmed and thinly sliced
- 1 small onion halved
- 1 medium clove garlic crushed or grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon soy sauce
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup toasted pecans coarsely chopped
Instructions
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Add the oil to a large skillet over high heat (the highest it will go); once the pan is screaming hot, add the Brussels sprouts and onion and cook until they start to brown in places, about 2 to 3 minutes, stirring occasionally.
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Add the garlic, lemon juice, maple syrup, Dijon mustard, soy sauce, salt, and pepper, and cook until the liquid is mostly evaporated, about 1 to 2 minutes. Taste and add additional salt and pepper as desired.
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Transfer to a serving dish, top with the pecanscand serve warm.
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This post was written by Faith Gorsky exclusively for BonBon Break Media, LLC.
