Shredded Brussels Sprouts with Walnut Oil

1. 1

   Trim off ends of Brussels sprouts and shred them by slicing very thinly with a chefs knife, a mandoline, or in your food processor.

2. 2

   Transfer to a bowl and lightly salt.

3. 3

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

4. 4

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

5. 5

   Set aside.

6. 6

   Lightly toast the walnuts in the oven at 350 degrees F for about 5 minutes or in a dry skillet until they begin to smell toasty and turn golden brown.

7. 7

   Roughly chop.

8. 8

   Drizzle sprouts with walnut oil and top with toasted walnuts.

9. 9

   Taste, and adjust seasonings as necessary.

* Per serving · 4 servings · Values may vary.