Quick Sauteed Brussels Sprouts With Toasted Walnuts and Lemon

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...

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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

1. Toast the walnuts in a dry pan (I always use cast iron to toast nuts) until lightly browned and fragrant. Set aside.
2. Trim the Brussels sprouts and discard any damaged outside leaves. Use a food processor fitted with the thin slicing blade to shred the sprouts.
3. In a large skillet over medium, heat the oil.
4. Add the sprouts to the pan.
5. 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.
6. 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.
7. Serve immediately.