- Nonstick vegetable oil spray
- 1 cup large pecan halves
- 1/4 cup pure maple syrup
- 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 brussels sprouts, trimmed
- Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon 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.