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Brussels Sprouts with Toasted Walnuts


To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.

  • Prep:
  • Total Time:
  • Servings: 4

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.

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