ROASTED NUTS AND BRUSSLES SPROUTS SLAW

INGREDIENTS:

1/3 cup pecan halves

1 1/2 tsp. butter, melted

1 Tbsp maple syrup

1/4 tsp. sea salt, plus more, to taste

1 Tbsp each fresh chopped rosemary and thyme

Pinch of cayenne pepper

2 lb. brussels sprouts, trimmed and fibrous stem and cut in half

1 small head radicchio, quartered/cored (may substitute Romaine hearts)

2 Tbs. Braggs raw apple cider vinegar

1 Tbs. fresh lemon juice

2 Tbs. whole-grain mustard

1 Tbs. maple syrup

1/4 cup olive oil

Freshly ground black pepper, to taste

1/4 cup pomegranate seeds, for garnish

1/4 cup parmesan cheese, optional, for garnish

DIRECTIONS:

Preheat an oven to 350°F. In a small bowl, combine the pecans, the 1 1/2 tsp. butter, 1 Tbsp maple syrup, 1/4 tsp. salt, rosemary, 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. Using the grater attachment of a food processor, shred the brussels sprouts and radicchio. Transfer to a large bowl and stir to combine. Massage with a 1/4 tsp sea salt, 3 minutes to soften and activate enzymes. 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. Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more if needed. Top with the toasted pecans, pomegranate seeds and parmesan, if using.