Name: Shredded Brussels Sprouts with Maple Hickory Nuts
Yield: Makes 8 to 10 servings
Ingredients: 3/4 cup hickory nut halves or coarsely chopped pecans (3 ounces); 1/2 stick (1/4 cup) unsalted butter; 1 tablespoon pure maple syrup; 1 teaspoon salt; 2 pounds Brussels sprouts, any discolored leaves discarded and stem ends left intact; 1/4 teaspoon black pepper; 1 tablespoon cider vinegar; a Japanese Benriner or other adjustable-blade slicer

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Shredded Brussels Sprouts with Maple Hickory NutsSang An

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.

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