Quick sautéed Brussels sprouts with toasted walnuts and lemon

By á-11192

Ingredients

• 1/2 cup coarsely chopped walnuts
• 1 1/2 pounds Brussels sprouts
• 2 Tbsp. extra-virgin olive oil
• Zest and juice of 1 lemon
• Kosher salt and ground black pepper

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

Heat the oven to 350 degrees. Put the walnut in a pie plate and toast them in the oven for 8 to 10 minutes or until they are fragrant and are a shade darker.

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 high heat, heat the oil. Add the sprouts and lemon zest, reduce the heat to medium. 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. Season with salt and pepper. Add 1 to 2 tablespoons of the lemon juice and the walnuts. Serve right away.