Shredded Brussels Sprouts with Maple Hickory Nuts

Shredded Brussels Sprouts with Maple Hickory Nuts
Photo by Sang An


  • 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...

View full recipe at Epicurious


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