Quick Sauteed Brussels Sprouts With Toasted Walnuts and Lemon

Name: Quick Sauteed Brussels Sprouts With Toasted Walnuts and Lemon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving(s)
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

(2)

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...

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction