Quick Sauteed Brussels Sprouts With Toasted Walnuts And Lemon

1. 1

   Toast the walnuts in a dry pan (I always use cast iron to toast nuts) until lightly browned and fragrant. Set aside.

2. 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. 3

   In a large skillet over medium, heat the oil.

4. 4

   Add the sprouts to the pan.

5. 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. 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. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.