Recipe by COOKGIRl
From a local source. The sprouts were delicious served over a bed of short grain brown rice-as a suggestion. Next time for fun I plan to substitute lime juice and zest for the lemon...
Top Review by karen
Wow...what a great recipe. And so easy with a food processor. If you have brussel sprouts haters, but they have only tried them as whole or halved, you really should get them to give this a try. I did cut off the about 1/2 inch at the stems since the stems usually are cut off in recipes and looked pretty tough, but otherwise stuck exactly to the recipe. Next time I would add a lot more sprouts as I think the sprouts to nuts ratio is a bit off here and they really do shrink down a lot. On the other hand, I have no idea how much my sprouts weighed, so maybe I just didn't use enough. Will definitely make this one again!
- 1⁄2 cup coarsely chopped walnuts (can substitute almonds, hazelnuts, etc.)
- 1⁄2 lb Brussels sprout
- 2 tablespoons extra-virgin olive oil
- 1 lemon, juice and zest of
- kosher salt & fresh ground pepper
Directions See How It's Made
- Toast the walnuts in a dry pan (I always use cast iron to toast nuts) until lightly browned and fragrant. Set aside.
- Trim the Brussels sprouts and discard any damaged outside leaves. Use a food processor fitted with the thin slicing blade to shred the sprouts.
- In a large skillet over medium, heat the oil.
- Add the sprouts to the pan.
- Cook, stirring, until crisp tender, about 5 minutes. The pan will seem very crowded in the beginning, but the Brussels sprouts will shrink down quickly.
- Transfer the brussels sprouts to a serving platter and season with salt and pepper, 1 to 2 tablespoons of the lemon juice, the lemon zest and the walnuts.
- Serve immediately.