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Under 30 Minutes

Brussels Sprouts with Toasted Walnuts

  • Prep:
  • Total Time:
  • Servings: 4
Brussels Sprouts with Toasted Walnuts

Source: Martha Stewart Living, March 2007


  • 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


  1. 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.

Reviews (1)

  • JLKLadybug 4 Sep, 2008

    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.

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