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Brussels Sprouts with Lemon and Walnuts


For many, it's the dishes served alongside the turkey that make the meal -- these Brussels sprouts have been sauteed in butter and garlic and tossed with lemon and walnuts.

  • Servings: 8

Source: Martha Stewart Living, November 2005


  • 2 pounds Brussels sprouts, stem ends trimmed and scored with an X
  • 3 tablespoons unsalted butter
  • 1 clove garlic, minced
  • Coarse salt and freshly ground pepper
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 cup walnuts, toasted, coarsely chopped


  1. Bring a large pot of water to a boil; insert steamer rack. Add Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.

  2. Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.

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