Shredded Brussels Sprouts

2018-01-02

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Shredded Brussels Sprouts Shredded Brussels Sprouts Shredded Brussels Sprouts Shredded Brussels Sprouts Shredded Brussels Sprouts Shredded Brussels Sprouts Shredded Brussels Sprouts Shredded Brussels Sprouts Shredded Brussels Sprouts

Recipe

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

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Nutritional Info

This information is per serving.

  • Protein

    6
  • Fat Total

    12
  • Calories

    316
  • Sodium

    113