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Shredded Brussel Sprouts with Pecans Recipe

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This recipe for Shredded Brussel Sprouts with Pecans, by , is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jandie McSweet
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. coarsely chopped pecans (3 ounces)
1/2 stick (1/4 c.) unsalted butter
1 tbsp. pure maple syrup
1 tsp. salt
2 lbs. Brussels sprouts, any discolored leaves discarded and stem ends left intact
1/4 tsp. black pepper
1 tbsp. cider vinegar

Directions:
Directions:
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 nuts and any glaze in baking pan and sauté, stirring, 1 minute.

 

 

 

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