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Shredded Brussel Sprouts with Pecans Recipe

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This recipe for Shredded Brussel Sprouts with Pecans is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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