Brussels Sprouts with Toasted Walnuts
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Martha Stewart Living, March 2007
- Prep Time 5 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 1/4 pounds brussels sprouts, trimmed, leaves separated, cores discarded
- 1/4 cup walnuts, toasted and coarsely chopped
- 1 tablespoon fresh lemon juice
- Coarse salt and freshly ground pepper
Directions
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Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.
This is great! I actually used lime instead of lemon juice, b/c that's what I had on hand-it was still fantastic! I also ended up just quartering the sprouts and covering then pan. I cooked it for about 15 minutes over medium, stirring occasionally.