Maple-Mustard Brussels Sprouts with Radicchio and Pecans

Name: Maple-Mustard Brussels Sprouts with Radicchio and Pecans
Yield: Serves 8
Ingredients: 2 small heads radicchio, shaved into thin slices; 1 cup (100 g) raw pecans; 1 teaspoon red pepper flakes; 2 pounds (910 g) brussels sprouts, trimmed and sliced in half; ½ cup (120 ml) pure maple syrup; ½ cup (120 ml) Dijon mustard; 1 teaspoon salt; ¼ cup (60 ml) olive oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

With so few ingredients, the brussels sprouts get caramelized, sweet, and savory; red pepper flakes add a little bit of heat. The radicchio is a fresh and fancy touch, because who doesn’t need a little purple on their dinner plate?

Ingredients

½ cup (120 ml) pure maple syrup
½ cup (120

Dinner
Side dish
Gluten-free
Vegan

Method

Preheat the oven to 400°F (205°C). Spray two large rimmed baking sheets with nonstick cooking spray.
In a large mixing bowl, stir together the maple syrup, mustard, olive oil, salt, and red pepper flakes. Add the brussels sprouts and toss to coat. Divi

Part of

On the Side

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