Yield: 4 servings
1 pound Brussels sprouts, stems trimmed and any discolored outer leaves discarded
1 large shallot, peeled and halved lengthwise
¼ teaspoon ground cayenne pepper
½ teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
½ teaspoon Dijon mustard
1 tablespoon pure maple syrup
1 tablespoon freshly squeezed lemon juice
1 tablespoon apple cider vinegar
1 small apple diced small
1/3 cup toasted and salted pecans, roughly chopped
1/3 cup pomegranate seeds
1/3 cup roughly chopped flat-leaf Italian parsley leaves
1/3 cup freshly grated Parmigiano Reggiano
Feed Brussels sprouts and shallot through the food processor chute with the slicer attachment.
Add the sliced Brussels sprouts, shallot, cayenne pepper, coriander, salt and pepper to a medium bowl. Stir to combine. Add olive oil and stir to combine.
Spread Brussels mixture evenly on an aluminum foil-lined sheet tray.
Place an oven rack in the upper position. (Approximately 5-inches below the heat source.) Place sheet tray under broiler for 5 minutes. After 5 minutes, stir and broil for an additional 3 minutes. (Keep your eye on things!) Remove from oven and set aside.
In the same bowl you used to mix the brussels sprouts, add the mustard, maple syrup, lemon juice and apple cider vinegar. Whisk to combine.
Transfer the brussels sprouts mixture from the sheet tray to the bowl with the vinaigrette. Stir to combine.
Add the apple, pecans, pomegranate, parsley and Parmigiano and stir to combine.
Serve while still warm.