Shredded Brussels Sprouts With Maple Hickory Nuts Recipes

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SHREDDED BRUSSELS SPROUTS WITH MAPLE HICKORY NUTS



Shredded Brussels Sprouts with Maple Hickory Nuts image

Categories     Nut     Vegetable     Side     Thanksgiving     Vegetarian     Quick & Easy     Vinegar     Pecan     Fall     Brussels Sprout     Maple Syrup     Gourmet     Pescatarian     Wheat/Gluten-Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

3/4 cup hickory nut halves or coarsely chopped pecans (3 ounces)
1/2 stick (1/4 cup) unsalted butter
1 tablespoon pure maple syrup
1 teaspoon salt
2 pounds Brussels sprouts, any discolored leaves discarded and stem ends left intact
1/4 teaspoon black pepper
1 tablespoon cider vinegar
Special Equipment
a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 10 minutes. While nuts toast, melt 1 tablespoon butter and stir together with syrup and 1/2 teaspoon salt. Add maple glaze to hot nuts and toss to coat.
  • Holding each Brussels sprout by stem end, cut into very thin slices with slicer. Toss slices in a bowl to separate layers.
  • Heat remaining 3 tablespoons butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté shredded sprouts with pepper and remaining 1/2 teaspoon salt, stirring, until sprouts are wilted but crisp-tender, 3 to 5 minutes. Add vinegar and sauté, stirring, 1 minute. Add hickory nuts and any glaze in baking pan and sauté, stirring, 1 minute.

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