Ingredients for Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

• Nonstick vegetable oil spray

• 240ml large pecan halves

• 60ml pure maple syrup

• 1/2 teaspoons plus 1 tablespoon coarse kosher salt plus additional for seasoning

• 1/4 teskedar nymalen svartpeppar

• 60ml whole grain Dijon mustard

• 2 tablespoons apple cider vinegar

• 2 matskedar färsk citronsaft

• 1 tablespoon sugar

• 1/4 cup vegetable oil

• 675g brussels sprouts, trimmed

Preheat oven to 163°C. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoons coarse salt, and 1/4 teaspoons 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: Can be made 2 days ahead. Store airtight.

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.

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