Brussels sprouts are up there on my list of favourite thing about December. There are also cookies, the first day of real snow (just that first day), and all the holiday festivities with all of my favourite people. We have a Festivus party tonight, Christmas dinner on Friday, and a New Year’s cottage get away. Maybe we’ll even sneak in some Chinese food to celebrate our Jewish roots.
The cookies I promised you last week were a flop, the lack of snow is downright scary, and to be honest, I’m already exhausted by just the thoughts of all the socializing. Introvert problems aside, there’s no where I would rather be, but it takes a lot of deep breaths and quiet days leading up to this time of the year to be able to socialize with even a little bit of grace. Who am I kidding, I don’t socialize with grace…but with some thoughtful intention, I may be able to sneak in an un-awkward conversation or two.
Brussels sprouts never fail me. Shredding them raw has been a new-to-me adventure and today I’d like to share a fun and unusual recipe.
What you just saw there was a Brussels sprout slaw topped with…. yes, you got it….rice crispies. Those that know me will laugh because I hate on cereal pretty darn hard, but the holidays are a time of indulgence, my friends.
This slaw is everything that it should be…crunchy, sweet, tangy, and flavourful. Unlike cabbage, the shredded Brussels sprouts offer little in terms of crunch (they’re actually pretty mild and delicate in this form, which I love), but the maple roasted pecans and rice crispies sweep in to take that role, provided that they’re mixed in right before serving. No, no, no to soggy rice crispies…this ain’t no bowl of cereal.
Happy Holidays and see y’all in the new year :)
P.S I’m super intrigued by these purple Brussels sprouts that I recently spotted on Rooting the Sun and the beautiful way that Danielle used the collard-like leaves for leaf wraps. Hoping that I can find a Canadian source for some seeds or have them shipped from Territorial Seed Company, like Danielle suggested, for next year’s garden adventures.
P.P.S – I’m making some site updates (hopefully improvements), so there may be some downtime over the holidays, but I’ll be back up and running in January!
- 1 cup of pecan halves
- 2 Tbsp. of maple syrup
- salt and freshly ground pepper, to taste
- 2 Tbsp. champagne vinegar
- 1 tsp. finely grated ginger
- 1/2 tsp. salt
- 2 tsp. maple syrup
- 1 tsp. grainy mustard
- 1 Tbsp. walnut or hazelnut oil
- 1lb of brussels sprouts
- walnut or hazelnut oil + salt, for massaging the sprouts
- 1 medium carrot, grated
- 1/4 cup of dried currants (sub raisins or dried cranberries)
- 1.5 cups crispy rice (I used Nature's Path brown rice cereal)
- To make the pecans, preheat the oven to 300°F.
- Coat the pecans with maple syrup (I like using my hands to make sure that all the grooves are filled with delicious maple syrup) and sprinkle with salt and fresh black pepper, to taste.
- Spread them out on a parchment lined cookie sheet and roast for 8-10 minutes, until the maple syrup starts to bubble and the pecans look toasty. They'll be sticky when first removed from the oven, but should harden when cooled. If they're still gooey and sticky, after a few minutes, roast them for little longer.
- While the pecans are in the oven, start preparing the Brussels sprouts. Remove any yellow or wilted outer leaves, keeping the hard base in tact (for holding the sprout) and shave into very thin slices, preferably using a mandoline (I like this one).
- Massage the shaved sprouts with a few drops of oil and a few pinches of salt, breaking up the slices with your hands as you go. Set them aside.
- To make the dressing, start by grating the ginger and combing it with the vinegar. Let it stand for a few minutes and strain out the ginger, pressing it to extract all the juices. Combine the gingery vinegar with the remaining dressing ingredients in a small bowl and whisk.
- When the pecans are cool (they should be crunchy), chop them up and combine with the brussels sprouts, carrots, and currants.
- Right before serving (this is important so that the rice crispies don't get soggy), toss the slaw with the dressing and about half of the rice crispies and toss gently. Taste and adjust the seasoning if necessary. Serve topped with the remaining rice crispies.