Shredded Brussels Sprouts with Maple Hickory Nuts

Photo by Sang An
Ingredients
- 4 tablespoons unsalted butter
- 1 Japanese Benriner or other adjustable-blade slicer
- 1 tablespoon cider vinegar
- 2 pounds Brussels sprouts
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon pure maple syrup
- + 1 more ingredients
-
- ¾ cup hickory nut halves or coarsely chopped pecans
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 coa...
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