Shredded Brussels Sprouts with Maple Hickory Nuts

Name: Shredded Brussels Sprouts with Maple Hickory Nuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 907 grams Brussels sprouts, any discolored leaves discarded and stem ends left intact; 1 Tbsp cider vinegar; 1 Tbsp pure maple syrup; 85 grams 3/4 cup hickory nut halves or coarsely chopped pecans; 1 teaspoon salt; 59 milliliters 1/2 stick unsalted butter

Shredded Brussels Sprouts with Maple Hickory Nuts is a gluten free, primal, and vegetarian recipe with 10 servings. One portion of this dish contains around 4g of protein, 11g of fat, and a total of 143 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a side dish. A mixture of hickory nut halves, pepper, brussels sprouts, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Syrup

Toast

Nuts

Salt

Equipment you will use

Baking Pan

Add maple glaze to hot nuts and toss to coat.

Ingredients you will need

Glaze

Maple Syrup

Nuts

Holding each Brussels sprout by stem end, cut into very thin slices with slicer. Toss slices in a bowl to separate layers.

Equipment you will use

Bowl

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.

Ingredients you will need

Sprouts

Butter

Pepper

Salt

Equipment you will use

Frying Pan

Add vinegar and sauté, stirring, 1 minute.

Ingredients you will need

Vinegar

Add hickory nuts and any glaze in baking pan and sauté, stirring, 1 minute.

Ingredients you will need

Glaze

Nuts

Equipment you will use

Baking Pan

·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.

Ingredients you will need

Brussels Sprouts