Ingredients
- 3/4 cup hickory nut halves or coarsely chopped pecans (3 oz)
- 1/2 stick (1/4 cup) unsalted butter
- 1 tablespoon pure maple syrup
- 1 teaspoon salt
- 2 lb Brussels sprouts, any discolored leaves discarded and stem ends left intact
- 1/4 teaspoon black pepper
- 1 tablespoon cider vinegar
Description
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