Shredded Brussels Sprouts with Candied Nuts
Convince your family that Brussels Sprouts are good!
3/4 cup chopped pecans
2 tbsp sugar
1 tsp salt
2 tsp walnut oil (you can substitute extra-virgin olive oil)
1/2 cup freshly fried bacon bits
3 tbsp unsalted butter
2 lb Brussels sprouts, any discolored leaves discarded and stem ends left intact
1/4 teaspoon pepper
1 tablespoon cider vinegar
For Candied Nuts:
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 6-8 minutes. While nuts toast, in a small bowl, stir together sugar, 1/2 tsp salt and walnut oil(or olive oil). In a small skillet over moderate heat, add walnuts and sugar mixture and cook, stirring regularly, until sugar caramelizes and coats nuts, about 3 minutes. Transfer nuts to a bowl and cool. Break walnuts apart.
For Brussels Spouts
Holding each Brussels sprout by stem end, cut into very thin slices with a mandoline (be careful not to get too close to the blade) or you can shred using the slicing blade on your food processor. Toss slices in a bowl to separate layers.
Heat remaining 3 tablespoons butter in a large 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 candied nuts, bacon bits and any glaze in baking pan and sauté, stirring, 1 minute.
Makes 8 to 10 servings.
Note: This is a very unique, impressive way to serve Brussels sprouts. We used to use our mandoline to cut the brussels which was very labor-intensive but discovered that the food processor (with the slicing blade) works just as well and is super fast!
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