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Quick Sauteed Brussels Sprouts With Toasted Walnuts and Lemon

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“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:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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