Shredded Brussels Sprouts with Maple Hickory Nuts

1. 1

   Put oven rack in middle position and preheat oven to 350F.

2. 2

   Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 10 minutes.

3. 3

   While nuts toast, melt 1 tablespoon butter and stir together with syrup and 1/2 teaspoon salt.

4. 4

   Add maple glaze to hot nuts and toss to coat.

5. 5

   Holding each Brussels sprout by stem end, cut into very thin slices with slicer.

6. 6

   Toss slices in a bowl to separate layers.

7. 7

   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.

8. 8

   Add vinegar and saute, stirring, 1 minute.

9. 9

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

* Per serving · 4 servings · Values may vary.