A Falsely Accused Vegetable

Brussel Sprouts: most people hear the name and cringe. Many individuals have a stigma in their brain that says "if its good for you it has to taste lousy." And even more unfortunately, brussel sprouts are why they believe this to be true.

Here are the facts:
-most people have never tried brussel sprouts out of fear, because the veggie has received such negative press
-many of the ppeople who have tried them ate them when they were mushy or overcooked
-if you eat the smaller sprouts, preferably fresh off the stalk they actually have a very mild flavor & are not bitter
-Brussel sprouts are a great source of Vitamins A, C & k, as well as being chock full of antioxidents and a great source of fiber.



I know these few reasons are not enough to convince most of you to try them. The same was true for my family. So I did a little experiment. For thanksgiving dinner I prepared them in disguise as a slaw. I did not say what the slaw was made of and most members of the group loved it. When I told them what they were eating they didn't believe me. My dad's exact words were "just don't use the name brussel sprouts in the dish's name. Just call it slaw. That way no one will miss out. This is great."

Here is my recipe for the "Just Slaw", its super easy to prepare (makes 8 servings)

• 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 organic brussels sprouts, trimmed(if you can find them on the stalk even better)
  
• Candied Pecans (I prefer the sweet & spicy ones form Trader Joe's)
  

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.

Hopefully, you will give this tiny but powerful vegetable a chance.