Shredded Brussels Sprouts with Maple Hickory Nuts: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves8 to 10

November 2003

3/4 cup hickory nut halves or coarsely chopped pecans (3 oz)
1/2 stick (1/4 cup) unsalted butter
1 tablespoon pure maple syrup
1 teaspoon salt
2 lb Brussels sprouts, any discolored leaves discarded and stem ends left intact
1/4 teaspoon black pepper
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 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.

Cooks’ notes:

Nuts can be glazed 1 day ahead and cooled, then kept, covered, at room temperature.
Brussels sprouts can be sliced 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

Recipe by Shelley Wiseman

Photograph by Sang An