To make the spiced pecans:
1/2 cup pecan halves
1 1/2 teaspoons olive oil
1/4 teaspoon kosher salt
1 teaspoon sugar
Pinch of cayenne pepper
To make the slaw:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons whole grain dijon mustard
3 tablespoons pure maple syrup
Freshly ground black pepper
2 pounds Brussels sprouts, bottoms trimmed
1 small radicchio head, quartered and cored
Start by making the spiced pecans. Preheat oven to 350 degrees.
Add pecan halves to a small bowl and drizzle with 1 1/2 teaspoons olive oil. Sprinkle pecans evenly with the kosher salt, sugar, and cayenne. I like to sprinkle a little bit, then toss, and repeat
Spread pecans out over a rimmed baking sheet, and toast in the oven until browned and fragrant (10 - 12 minutes). Definitely check the pecans at 9 or 10 minutes to make sure they aren't burning. Let cool.
Next, prepare the slaw dressing. Combine 1/4 cup olive oil, apple cider vinegar, lemon juice, mustard, and maple syrup in a mason jar. Season with 3 pinches of salt and several turns of black pepper. Cap the jar, and shake until combined. Taste for seasoning. I like to season my vinaigrettes aggressively, so I don't have to add any additional seasoning later. This means that the vinaigrette should taste a bit too salty on its own.
Using the grater attachment of a food processor, shred the Brussels sprouts and radicchio. You can certainly do this by hand if you don't have a food processor. Transfer to a large bowl, and drizzle with half of the vinaigrette, tossing to combine. Add more vinaigrette if needed. You want to coat the shreds, not drown them (no dressing pooling at the bottom).
Let stand for 15 minutes to "cook" the sprouts. Top with spiced pecans and serve immediately.
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