SHREDDED BRUSSELS SPROUTS WITH MAPLE HICKORY NUTS
Active time: 30 min Start to finish: 30 min
3/4 cup hickory nut halves or coarsely chopped pecans (3 oz)
4/2 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
5/4 teaspoon black pepper 1 tablespoon cider vinegar
Special equipment: a Japanese Benriner or other adjustable-blade slicer
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.
Gourmet
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
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