5.0
(2)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Preheat an oven to 350°F.
Step 2
In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.
Step 3
Using the grater attachment of a food processor, shred the brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.
Step 4
In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.
Step 5
Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately. Serves 6 to 8.
Step 6
Williams-Sonoma Kitchen
Your folders
allrecipes.com
4.1
(43)
Your folders
bbcgoodfood.com
Your folders
cooking.nytimes.com
4.0
(446)
Your folders
cookieandkate.com
4.9
(76)
5 minutes
Your folders
cooking.nytimes.com
4.0
(5)
Your folders
minimalistbaker.com
4.5
(22)
20 minutes
Your folders
recipecenter.giantfoodstores.com
Your folders
bettycrocker.com
5.0
(8)
Your folders
pinchandswirl.com
5.0
(2)
Your folders
foodtalkdaily.com
5 minutes
Your folders
delish.com
5.0
(3)
Your folders
favfamilyrecipes.com
5.0
(6)
10 minutes
Your folders
mamalovesfood.com
5.0
(2)
Your folders
foodnetwork.com
4.8
(17)
Your folders
spendwithpennies.com
5.0
(16)
10 minutes
Your folders
savorythoughts.com
5.0
(14)
40 minutes
Your folders
foodnetwork.com
4.7
(40)
15 minutes
Your folders
delish.com
5.0
(1)
Your folders
tastesbetterfromscratch.com
5.0
(39)