3/4 cup coarsely chopped walnuts or pecans
1/4 cup (1/2 stick) unsalted butter, melted and divided
1 to 2 tablespoons maple syrup (adjust for desired sweetness)
1 teaspoon salt, divided
2 pounds Brussels sprouts, discolored leaves discarded, stems trimmed and quartered
1 (16-ounce) bag frozen pearl onions, slightly thawed
1/4 teaspoon black pepper
1 tablespoon cider vinegar

Preheat oven to 350 F. Place the nuts on a baking sheet and toast them about 10 minutes or until fragrant and a few shades darker.

Meanwhile, in a small bowl stir together 1 tablespoon of the butter, the maple syrup and 1/2 of the teaspoon salt. Add maple glaze to hot nuts and toss to coat.

In a large, nonstick skillet, heat remaining butter over medium-high heat. Add the Brussels sprouts and saute them for about 5 minutes. Add the onions to skillet, stir, cover and continue cooking until onions are slightly golden and Brussels sprouts are crisp-tender, for about 5 minutes. Uncover, add the black pepper and vinegar and saute, stirring, for about 2 minutes. Add nuts and any glaze in baking pan and saute, stirring for 1 minute more. Serve. Makes 10 servings.

NOTE: Nuts may be toasted and glazed a day in advance. Store them, covered, at room temperature. Brussels sprouts can be quartered a day ahead and kept in a plastic bag lined with paper towels in refrigerator.

— Recipe adapted by the Detroit Free Press from Gourmet magazine, November 2003 issue.