Shredded Brussels Sprouts With Walnut Oil

1. 1

   Trim off ends of Brussels sprouts and shred by slicing very thinly with a chef's knife, a mandoline, or in your food processor. Transfer to a bowl and lightly salt.

2. 2

   Heat olive oil in a large skillet over medium and saute the sprouts until colors turn bright and leaves get soft but not brown.

3. 3

   Remove from heat, sprinkle with freshly ground black pepper and lemon juice.

4. 4

   Lightly toast the walnuts in a dry skillet or toaster oven. Roughly chop.

5. 5

   Drizzle sprouts with walnut oil and top with toasted walnuts. Taste, and adjust seasonings as necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.