Shredded Brussels Sprouts with Maple Hickory Nuts

Ingredients

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

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...

View full recipe at Epicurious